Nutella Twist Bread

Mix yeast, milk, sugar and egg together in a bowl. Leave for 10 minutes for the yeast to activate.

Add flour and salt in a stand mixer.

Once yeast is foamy, add to the flour and salt. Also add the soft butter.

Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour).

Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap.

Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.

Once doubled in sized, deflate the dough and roll it out into a large rectangle, about 1 cm thick.

Spread the dough with Nutella (this goes easier if you soften the Nutella in the microwave for a few seconds) and roll up from the long side.

Cut through the centre of the roll of dough and twist each side over the other.

Bring the two ends together to form a circle and press the dough together to make a nice looking twist.

Cover the bread with an oiled plastic wrap and let it rise again until double in size.

Place the bread in a pre-heated 200 degrees Celsius oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast.

Let the twist bread cool on a wire rack before dusting with icing sugar.