Add yeast to one half of it and put aside. Add the other half into the mixing bowl with the vegan butter, sugar, vanilla extract and the "vegan egg" and mix it.
When you see the yeast in the milk foaming, add the mixture into the mixing bowl as well and mix.
Start adding flour part by part so it incorporates well into the mixture. Knead the dough on a floured surface.
Place it into a bowl, cover with a towel or a plastic food wrap, and let it rise for about 2 hours.
In 2 hours, spread the dough on the floured surface and roll out into a 1/2 inch (1cm) thick layer.
Melt chocolate in the microwave for about a minute, mix it well and let it cool a bit.
Spread half of the melted chocolate on the dough, sprinkle crushed walnuts or almonds on the top, and fold the dough.
Roll out the dough into the desired thickness. With a pizza cutter slice the dough into the inch-wide stripes and twist them.
Place the chocolate twists onto a baking sheet covered with the parchment paper and let them rest for about 15-20 minutes.
Heat the stove to 380F (190C) and bake the chocolate twists for about 15-20 minutes.
Optional: with the help of another baking sheet, turn the chocolate twists upside down. Spread the other half of the melted chocolate on what was the bottom side and, with the help of the parchment paper, roll it all into a roll. Let it cool down for at least 2 hours or overnight.