Ingredients
Method
- In a small bowl, place the milk and yeast together, stir a little and then let it sit for 15 min. for the yeast to activate.
- In a different big bowl add the flour, sugar and salt and mix.
- Add the milk mixture to the flour one. Mix it all using your hands or with a wooden spoon until a dough forms.
- Add in the melted butter and knead using your hands until fully indorporated. Place the dough on a clean surface and knead for 20 minutes until soft and elastic (the whole kneading process can also be done using a mixer with a dough hook attached).
- Make a ball with the dough, brush it with some vegetable oil and place it on a bowl, then cover the bowl with plastic kitchen wrap or a kitchen towel. Let the dough rest for 1 hr. or until it doubles in size.
- Preheat the oven to 375°F (180° C).
- Once this time has gone by, divide the dough in two. Roll out both pieces into rectangles of 10 inches (25 cm) long and spread half a cup of nutella on each one. Roll each one separate starting lengthwise to end up with two rolls.
- Make a cut on the middle of each roll, also lengthwise (so the inside is now exposed) without cutting through the bottom side, now roll them up together (as if it was a braid, but with only two pieces instead of three).
- Place the braid on a baking sheet lined with parchment paper forming a circle, cover with a kitchen towel and let it rest for 40 minutes.
- Once this time has passed, bake for 20 to 25 minutes or until it starts turning golden brown. Decorate with some confectioners sugar on top.