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FOR THE DOUGH:
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In a small bowl, combine the water and yeast and stir to dissolve.
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Let stand for 10 minutes or until foamy.
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Place the yolks in the bowl of a stand mixer fitted with the paddle attachment.
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In a small saucepan, heat the butter and milk over medium-low heat until the butter has melted.
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With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined.
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Let stand until just warm to the touch.
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With the mixer on low speed, add the salt, sugar, and yeast mixture, mixing until just combined.
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Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated.
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There will still be some lumps.
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Add the remaining 2 cups flour and mix for 30 seconds.
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Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will still be sticky.
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Lightly butter a large bowl.
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Using a plastic dough scraper, transfer the dough to the bowl.
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Turn to coat the dough with butter.
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Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
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FOR THE TOPPING:
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Place the pecans, chocolate, and sugar in a food processor and pulse until the mixture has a sandy consistency.
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Set aside.
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Butter and sugar a 12-cup (10-inch) Bundt pan.
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Pour the melted butter into a small bowl.
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Pull off small pieces of the dough, and roll into balls about the size of a golf ball.
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Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan.
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Line the bottom of the pan and then stack more coated balls on top until all of the dough is used.
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Arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even.
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Cover with a kitchen towel or plastic wrap and let rise in a warm Spot for about 1 hour, or until doubled in size.
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Reserve any remaining melted butter.
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Position a rack in the middle of the oven and preheat the oven to 350F.
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Brush the top of the kuchen with any remaining melted butter.
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Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean.
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The melted chocolate and sugar will be hot, so be careful.
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Let the kuchen stand for 3 to 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes.
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Serve warm.
