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 and stir until a shaggy dough forms.

Knead in the butter

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

First rise

• Transfer the dough to a lightly oiled bowl, cover and leave in a warm spot until doubled in size.

Portion the dough

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

Fill and shape

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

Bake

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

Finish

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