1 tsp / 5 g ground cinnamon
1/4 tsp / 2 g ground nutmeg
1/4 tsp / 2 g ground cloves
1/4 cup /125 g chopped walnuts
1/4 cup /125 g chopped pecans
In a large bowl, assemble the dough: stir together 1-1/2 cups (375 g) of the flour and the yeast; set aside. In a medium saucepan, heat and stir the sugar, the water, the butter pieces, the evaporated milk, and the salt just until warm (120F to 130F) and butter almost melts. (If the mixture gets too hot, it will kill the yeast, so use a candy thermometer to monitor the temperature.) Add milk mixture to flour mixture; add egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. At low speed, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in the remaining flour to make a moderately soft dough that is smooth and elastic (another 2 to 4 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
Meanwhile, in a small saucepan, make the filling: combine the remaining evaporated milk, the chocolate pieces, sugar, and cinnamon. Cook and stir over low heat until chocolate is melted. Remove from heat; cool.
Grease a 10-inch tube pan; set aside. (An angel food pan with a removeable bottom works well. )Roll dough into an 18×10-inch rectangle. Spread chocolate mixture to within 1 inch of the edges. Starting from a long edge, roll dough into a spiral, lifting the edge as you roll so the filling doesn’t squish out the end.