1/2 cup (150 grams Nutella, room temperature Egg for brushing
Let's get Cooking...
In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the beaten egg and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 15x12 inches (40x30 centimeters).
Spread Nutella evenly, leaving a clean 1/2inch border around the edges. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
Transfer to a parchment paper lined baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.