1Combine the warm milk, sugar, and yeast in a mixing bowl. Give it a quick stir and let it stand for a few minutes until slightly foamy, then beat in the eggs and add the vanilla extract.
2Combine the warm milk, sugar, and yeast in a mixing bowl. Give it a quick stir and let it stand for a few minutes until slightly foamy, then beat in the eggs and add the vanilla extract.
3Combine the warm milk, sugar, and yeast in a mixing bowl. Give it a quick stir and let it stand for a few minutes until slightly foamy, then beat in the eggs and add the vanilla extract.
4Add the flour and salt to the mixture and stir until everything comes together into a shaggy dough.
5Add the flour and salt to the mixture and stir until everything comes together into a shaggy dough.
6Add the flour and salt to the mixture and stir until everything comes together into a shaggy dough.
7Start kneading the dough, gradually incorporating the softened butter in small portions. Continue kneading until the dough becomes smooth, stretchy, and elastic.
8Start kneading the dough, gradually incorporating the softened butter in small portions. Continue kneading until the dough becomes smooth, stretchy, and elastic.
9Start kneading the dough, gradually incorporating the softened butter in small portions. Continue kneading until the dough becomes smooth, stretchy, and elastic.
10Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm spot until it doubles in size (about 1 hour).
11Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm spot until it doubles in size (about 1 hour).
12Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm spot until it doubles in size (about 1 hour).
13Once risen, gently deflate the dough and portion it into 12 equal pieces. Shape each piece into a round.
14Once risen, gently deflate the dough and portion it into 12 equal pieces. Shape each piece into a round.
15Once risen, gently deflate the dough and portion it into 12 equal pieces. Shape each piece into a round.
16Flatten each ball into an oval or rectangle. Spread a layer of Nutella over the surface, leaving a small border.
17Flatten each ball into an oval or rectangle. Spread a layer of Nutella over the surface, leaving a small border.
18Flatten each ball into an oval or rectangle. Spread a layer of Nutella over the surface, leaving a small border.
19Fold the dough over the filling, then cut slits along one side and twist or wrap them over to form a braided effect.
20Fold the dough over the filling, then cut slits along one side and twist or wrap them over to form a braided effect.
21Fold the dough over the filling, then cut slits along one side and twist or wrap them over to form a braided effect.
22Arrange the shaped rolls on a lined baking tray. Cover loosely and let them rise again until they look soft and puffy, about 30–45 minutes.
23Arrange the shaped rolls on a lined baking tray. Cover loosely and let them rise again until they look soft and puffy, about 30–45 minutes.
24Arrange the shaped rolls on a lined baking tray. Cover loosely and let them rise again until they look soft and puffy, about 30–45 minutes.
25Brush the tops with egg wash and bake in a preheated oven at 180°C / 350°F until golden and cooked through, roughly 18–20 minutes.
26Brush the tops with egg wash and bake in a preheated oven at 180°C / 350°F until golden and cooked through, roughly 18–20 minutes.
27Brush the tops with egg wash and bake in a preheated oven at 180°C / 350°F until golden and cooked through, roughly 18–20 minutes.
28While still warm, lightly brush with melted butter before serving.
29While still warm, lightly brush with melted butter before serving.
30While still warm, lightly brush with melted butter before serving.
Ingredients
200 ml warm milk
200 ml warm milk
200 ml warm milk
60 g sugar
60 g sugar
60 g sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
7 g instant yeast
7 g instant yeast
7 g instant yeast
2 large egg
2 large egg
2 large egg
500 g all-purpose flour
500 g all-purpose flour
500 g all-purpose flour
1 pinch salt
1 pinch salt
1 pinch salt
100 g unsalted butter, softened
100 g unsalted butter, softened
100 g unsalted butter, softened
Nutella for filling
Nutella for filling
Nutella for filling
Equipment
mixing bowlovenbaking tray
Tips
A warm, steamy oven can help speed up the dough rising process.