Heat up the Milk to be warm (but not boiling hot). Mix in 1 tbsp. of Brown Sugar and the Instant Dry Yeast. Whisk until the Sugar has dissolved and set aside for 10 to 15 minutes, or until foamy and thick.
Place the Plain Flour and the rest of the Brown Sugar in a large mixing bowl. Make a well in the centre and add the two beaten eggs, then the Milk with the Yeast. With a fork, mix the dough until all the flour has been incorporated into the Eggs and Milk.
Cut the Butter in small cubes and add to the dough. Gently knead it in until it has been fully incorporated. You shouldn't see any pieces of butter left.
Add the pinch of salt, then transfer the dough onto your floured bench. Gently knead the dough for about 5 to 10 minutes, without adding to much flour (see note 1). The dough will be relatively sticky at the start but should get dryer as you knead it.
Place the dough in a large bowl dusted with flour and cover with greased cling wrap. The plastic wrap should be place directly in contact with the dough. Leave to prove in a warm place for about 1 to 2 hours, or until it has doubled in size (see note 2).
Chocolate Filling
When the dough has finished its first proving, start preparing the chocolate filling. Finely chop the Chocolate and place it in a heat proof bowl. Heat up the Milk until hot and pour it over the Chocolate. Leave for a couple of minutes then stir with a silicone spatula until smooth (see note 3).
To assemble the Chocolate Brioche Bread Wreath
Divide the Brioche Dough into 8 equal parts. You can use a kitchen scale to be precise if you want.
Roll each ball of dough into a rectangle. Using a pastry brush, cover with the chocolate then roll the dough on its long side. Using your palms, roll the rope for a few seconds to make sure it is properly sealed.
Slice the rope lengthwise, stopping just before the end of the rope to keep the two parts attached. Twist the two parts around each other then starting from one end, roll up the twist until you get a little bun.Repeat with the 8 rolls.
Generously Grease a Tube Pan and place each Chocolate Brioche Roll in it to create a wreath.
Egg Wash
Whisk the Egg and Milk then generously brush it over the rolls.
Cover the pan with a towel and set aside in a warm place for the second proving - about 1 to 1,5 hour.
Preheat the oven on 180'C. When warm, place the pan in the oven and bake for 20 to 30 minutes or until the rolls are puffed and golden.
Gently remove the wreath for the tube pan and leave on a rack to cool down.
Notes
The time it will take to knead might vary, depending on whether you are making these by hands or using a mixer. The dough should be soft and stretchy; it shouldn't break straight away if you pull small parts of it.
Again, the proving time might vary depending on the temperature in your kitchen and the humidity. On average, it takes about 1,5 hours to prove the first time and 1 hour for the second proving.
If the milk wasn't hot enough, it is possible that all the chocolate will not have melted. If it's the case, you can finish melting it in the microwave in 30 seconds increments.