Mix water, yolks, yeast, sugar, salt and butter in large bowl. Add flour and mix again. Cover the bowl loosely in plastic wrap and let sit in a warm place for two hours.

Place the bowl in the refrigerator and let cool for at least three hours, or up to 5 days. When ready to bake, you can make two loaves at the same time, or one on one day, and one on the other. Just make sure you use the dough within five days o making it. The directions below are for baking them both simultaneously.

Grease two 9x5-inch loaf pans with cooking spray or softened butter.

Combine all of the filling ingredients, save for the chips and set aside.

Divide the dough in half and dust each half with flour. Quickly shape each piece into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

Let one ball rest while you roll out the other into a 1/8-inch thick rectangle, about 12 to 15 inches, dusting with flour as needed.

Spread half of the filling on the rolled out dough and sprinkle with half the chips. Starting with the long side of the dough, roll it up into a tight log. Pinch the seam closed and stretch the log so it is 2-inches wide. Cut the log in half the long way, and twist the two long pieces together, with the cut side facing up. Form an oval with the ends together and place in the prepared pan. Repeat with the other ball of dough.

Cover loosely with plastic wrap and allow to rest at room temp for 90 minutes.

Preheat oven to 350-degrees and bake the loaves for about 45 minutes, until golden brown and set.remove from the pans to cool slightly before diving in . . .