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Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In the bowl of your stand mixer, pour in yeast and teaspoon sugar. Pour warm water on top and let mixture foam for 5-10 minutes.
Add in rest of dough ingredients and knead on medium speed for a couple minutes. If dough is too sticky, add a bit more flour. The dough is now ready - no need to rise!
In a medium bowl, mix cocoa powder with melted butter. Add in rest of filling ingredients and stir till combined and mostly smooth.
Flour work surface and rolling pin. Divide dough into as many logs as you'd like to make (2 large, 3 medium, 4 smaller etc.).
Roll out first piece of dough into a very thin rectangle. Spread a light coating of oil on top of dough. Then, spread a generous layer of chocolate filling over dough, leaving about an inch of dough bare on all the edges.
Roll up dough from shorter side, flattening the dough slightly between each roll, forming a flattish log. Brush top of log generously with a beaten egg.
Repeat process with rest of dough. Place logs onto prepared baking sheets and bake for about 25-32 minutes (depending on size of loaf), or until tops and bottoms are a deep golden brown.
Serve warm or room temperature.