Activate the yeast

• Combine the warm milk, sugar and yeast in a mixing bowl.
• Stir quickly and let stand until slightly foamy.
• Beat in the eggs and add the vanilla extract.

Make the dough

• Add the flour and salt.
• Stir until everything comes together into a shaggy dough.

Knead in the butter

• Start kneading the dough, gradually incorporating the softened butter in small portions.
• Continue kneading until the dough is smooth, stretchy and elastic.

First rise

• Transfer the dough to a lightly oiled bowl and cover it.
• Leave in a warm spot until it doubles in size; a warm, steamy oven can speed this up.

Divide and shape

• Gently deflate the dough and portion it into 12 equal pieces.
• Shape each piece into a round.

Fill with Nutella

• Flatten each ball into an oval or rectangle.
• Spread a layer of Nutella over the surface, leaving a small border.

Form the braided rolls

• Fold the dough over the filling.
• Cut slits along one side and twist or wrap them over to form a braided effect.

Second rise

• Arrange the shaped rolls on a lined baking tray.
• Cover loosely and let them rise again until soft and puffy.

Bake

• Brush the tops with egg wash.
• Bake in a preheated oven at 180 °C / 350 °F until golden and cooked through.

Finish

• While still warm, lightly brush with melted butter before serving.