Add your discard, 1/4 cup sugar, two eggs, and oil. Set aside.

In a separate bowl, add your warm (not hot) water with the other half of sugar and yeast, and mix. Cover and set aside to proof for five minutes.

Then, add yeast to bowl and add flour slowly. Knead well for a few minutes. Cover with a towel and let rise for about two hours.

Then, when you are ready to, shape, roll out and add chocolate spread. Roll up and place on a baking sheet. Let rise again for 20 minutes

Bake at 350 degrees Fahrenheit for 15-20 minutes. Let cool and enjoy!