Directions

1. Combine 1 cup flour, sugar, cocoa, undissolved yeast, and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120^° to 130^°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg, 1/2 cup pecans, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; divide each half into 12 pieces. Roll each piece to 9-inch rope; tie into a loose knot. Place on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Beat remaining egg; brush on knots. Bake at 375^°F for 15 to 20 minutes or until done, switching positions of sheets halfway through baking. Do not overbake. Remove from sheets; cool on wire racks. Drizzle with melted chocolate; sprinkle with remaining pecans.