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In a large bowl, combine 250g strong white bread flour, 30g caster sugar, 5g fine sea salt and 7g fast-action dried yeast; make a well in the centre.
Gradually pour in 125ml lukewarm whole milk and 100ml cold water, mixing with a wooden spoon until a shaggy dough forms.
Add 25g melted unsalted butter and mix until fully incorporated; turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Shape dough into a ball, return to the bowl, cover with cling film and chill in the fridge for at least 1 hour.
Meanwhile, place 250g very cold unsalted butter between parchment sheets and roll into a 15×20 cm rectangle; chill until needed.
Remove dough and roll to a 20×45 cm rectangle on a floured surface; place butter block on one half leaving a border, fold dough over to enclose butter.
Roll to 20×45 cm again and perform a single (letter) fold; wrap in cling film and chill for 30 minutes.
Repeat rolling to 20×45 cm, single fold, then wrap and chill for another 30 minutes.
Roll dough to a 30×40 cm rectangle about 3–4 mm thick; trim edges and cut into eight 10×15 cm rectangles.
Place chocolate batons or chopped chocolate along the short edge of each rectangle, roll once, add second baton, then finish rolling; place seam-side down on a lined tray.
Cover loosely and proof in a warm place for 1.5–2 hours until puffed and light.
Preheat oven to 200 °C (180 °C fan/Gas 6); brush tops with beaten egg and bake for 15–20 minutes until deep golden and hollow sounding.
Transfer to a wire rack to cool slightly and serve warm.