Dissolve the yeast in the tepid water and add the oil.

Distribute the mixture evenly into two bowls. Distribute the flour into two parts as well as the cinnamon and the cloves and add them to the two bowls respectively.

Knead the white dough in one of the bowls. Add the cocoa powder and the walnuts to the other and knead until you have a dark brown dough.

Set both doughs aside in a warm place for an hour.

Roll out the white dough into two long sheets onto which you place the brown dough like a long thick cord. Roll into two rolls. Cut them with a knife into slices about as thick as your finger, spread them on the baking tray, set them aside for an additional half hour to rise and bake at 200°C until golden brown.

Let them cool and pour the hot syrup over them. Turn them into the syrup for a while and when they get soft, remove from the baking tray.