Making the dough
Grease a 20 cm springform tin.
Add water and yeast into the appliance bowl.
Let rest for 5 minutes.

Fit the splashguard, then fit the Dough Tool.
Add flour, sugar, eggs and salt into the appliance bowl.
Knead for 5 minutes on speed 2 until a dough forms.
Add unsalted butter.
Knead for 4 minutes on speed 2 until combined.
Transfer the dough into a clean bowl and cover with a damp tea towel.
Prove for 1 hour 30 minutes until doubled in size.

Making the custard
Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.
Add eggs, vanilla extract and sugar into the appliance bowl.
Whisk for 2 minutes on speed Max until light and fluffy.

Add cornflour and milk into a clean bowl and mix to combine.

Add the custard and the cornflour mixture into a saucepan.

Heat on a medium heat stirring constantly, until the mixture has thickened.

Transfer the mixture into a clean bowl, cover with plastic wrap and let cool.

Place the dough on a lightly floured work surface.

Gently pull the edges into the centre and shape into a rectangle.

Roll out into a 3 mm thick rectangle.

Cover with a tea towel and let rest for 10 minutes.

Slightly roll out again if it has sprung back.

Spread the custard mix onto the dough, leaving a 1 cm border around the edge.
Sprinkle chocolate chips over the dough.
Take the far edge and roll it back towards you to make a log shape.
Cut off the ends and slice the log into 8 equal pieces.
Place one piece into the centre of the tin, cut side up.
Place the other pieces in a circle around it.
Cover with a damp tea towel.
Prove for 1 hour 30 minutes until doubled in size.

Preheat the oven to 180ºC.
Brush the dough with beaten egg.
Bake for 10 minutes at 180ºC, until slightly risen.
Reduce the temperature to 160ºC and bake for 20 minutes, until golden brown.
Remove from the oven and let cool for 10 minutes.

Serve.