In a mixer fitted with a dough hook, add the flour, vanilla bean seeds, ground ginger, ground cinnamon, sugar, yeast, and salt together and stir to combine.
Mix in the eggs until combined. Mix together the milk and vanilla extract and then add to the dough. Mix until it just starts to come together.
Beat the dough on low and add the butter one tablespoon at a time. Beat until that tablespoon of butter is incorporated before adding another tablespoon of butter. Repeat until all the butter is incorporated.
Once the butter is incorporated, bring the speed up to medium and beat for 8 minutes.
Lightly grease a bowl and add the dough to the bowl. Spray plastic wrap and place over the bowl.
Allow the dough to rise in a warm, dry area for about 2 hours, or in the refrigerator overnight.
While the dough is rising, make the filling.
Add all the ingredients for the filling to a small saucepan and heat on low. Stir constantly until the mixture is melted and fully incorporated. Set aside to cool slightly. It may firm up a bit when cool, so you may carefully reheat until it is spreadable when you are ready to use it,
Place the dough onto a floured surface and roll out until it is a long rectangle.
Spread the chocolate filling over the dough and roll the dough lenghtwise. Cut the dough in half, leaving a small bit of the dough attached at the top. Turn the cut pieces so the cut part is facing up. Twist the two pieces together, then bring the ends together to touch and form a wreath.
Carefully place on a parchment lined baking sheet and cover with plastic wrap.
Preheat the oven to 350 F.
Uncover the dough and take the egg and water for the egg wash and brush over the dough. Bake for about 30 - 35 mins or until a golden brown. .