Make the dough: Warm the milk to 38-40°C. Add the yeast and sugar and stir to combine. Allow to sit for 5-10 minutes until frothy.

In a large bowl, combine the flour and salt. Make a well in the centre and add the egg, yolk and vanilla. Pour in the yeast mixture and stir to form a shaggy dough.

Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic. Add the butter a little at a time, kneading well between each addition, until fully incorporated.

Place the dough in a lightly greased bowl, cover and allow to rise for 1-1.5 hours, until doubled in size.

Make the filling: In a medium bowl, combine the butter, brown sugar, cocoa and salt until well mixed. Fold in the chocolate chips and crushed biscuits.

Assemble the babka: Punch down the dough to release any air bubbles. Divide the dough in half and roll each piece into a rectangle, about 30x20cm.

Spread half the filling over each rectangle, leaving a 2cm border. Roll up tightly from the short side to form a log. Slice each log in half lengthwise to expose the filling.

Twist the two halves together, then coil into a spiral and place in a greased loaf tin. Repeat with the remaining dough and filling.

Cover and allow to rise for 30 minutes. Preheat the oven to 180°C.

Brush the babkas with the egg wash. Bake for 30-35 minutes until deep golden brown.

Make the glaze: In a small saucepan, heat the milk, maple syrup, chocolate, peanut butter and butter until melted and smooth. Stir in the salt.

Drizzle the warm glaze over the hot babkas. Allow to cool slightly before slicing and serving.