DOUGH

Bread Machine:

• Add the milk, butter, and egg to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Add the milk, butter, and egg to your stand mixer bowl, and give it a quick mix. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Then add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

For both methods:

• Pre-heat the oven to 185ºC (365ºF).
• Either prepare two smaller baking tins (9" x 5" / 23cm x 12cm) or one larger tin (13" x 4" / 33cm x 12cm) by greasing and/or lining with baking paper.
• If making two loaves, divide your dough into two (and repeat the following process for both).
• Roll the dough until it is fairly thin, and you are left with a large rectangle. The dough will bounce back so you may need to roll several times.
• Spread over as much Nutella as you like bearing in mind that the more there is, the trickier it is to handle. As you spread the Nutella out, leave around 1-2cm at the edges clear as this will make it easier to roll.
• Starting from the side nearest to you, carefully roll the dough over and continue until you are left with a large roll. Finish off with the seam facing down.
• Take a sharp knife or pizza cutter and cut right down the length of the roll so you are left with two pieces.
• Take one piece and lay over the other bit making an X. Then, twist the two bits of dough around each other both at the top and bottom.
• Tuck the bottoms under on both sides, pushing the dough a little so that it is a bit thicker, and not so stretched out.
• Place the dough in your prepared pan(s), cover with a tea-towel, and leave for around 30 minutes.
• Bake for around 20 minutes until the bread is golden brown.
• Leave to cool for around five minutes, then brush some honey over the top(s). Slice when the bread has cooled but still a little warm. Enjoy!