In a mixer bowl, combine all the dough ingredients except the salt. Add the flour, yeast, sugar, eggs, oil, and water. Attach the dough hook and knead at medium speed. After 5 minutes, add the salt and continue kneading until the dough is smooth, slightly sticky, and pulls away from the sides of the bowl.

Transfer the dough to a greased bowl, cover it, and let it rise at room temperature until it doubles in size, or refrigerate overnight.

Once the dough has risen, flour your work surface and place the dough on it. Divide the dough into four portions. Roll each portion into a thin rectangle, spread an even and generous layer of chocolate spread, and roll it into a log. Cut the log lengthwise and twist it into a spiral.

Place the twisted log into a loaf pan lined with parchment paper and let it rise at room temperature until it doubles in size. Repeat with the remaining dough.

Preheat the oven to 350°F (175°C).

Once the loaves have doubled in size, gently brush them with the egg and bake for 30 to 35 minutes, or until the tops are golden brown.

While the cakes are baking, prepare the sugar syrup. In a small saucepan, combine the water and sugar, bring to a boil over medium heat, then remove from heat.

Once the cakes are out of the oven, generously brush them with the sugar syrup. Allow them to cool and set. You can enjoy the cake warm, but it's best to wait until it has fully cooled to prevent it from falling apart when sliced.

The cake can be stored in an airtight container at room temperature for up to four days.