Warm the milk to tepid , then add the yeast and stir until dissolved.
Mix all ingredients, except the spices and chocolate together and knead either by hand or with a machine for 10 minutes.
Leave to prove until doubled in size.
Divide the dough into three. Knead the white chocolate into one piece until thoroughly combined, knead the milk chocolate and ground cardamom into another piece and the dark chocolate and chilli into the third piece.
Roll each piece into long strips, plait them and coil or form into a circle. I placed mine in a bundt mould, but the dough can be left free standing on a lined baking sheet.
Cover and leave to rise until doubled in size.
Bake at 200℃ for about 45 minutes or until the bottom of the loaf sounds hollow when tapped and the top is nicely browned without being burnt. Turn out onto a wire rack to cool.
If using the glaze, heat the milk and stir in the sugar until dissolved. Brush over the hot loaf.
Preparation time does not include proving times.Place a small tray of water in the oven along with the bread to create some steam, which will help the bread rise.