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 it over the other to make an X. Then twist the two pieces 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 honey over the top.
Slice when the bread has cooled slightly but is still a little warm. Enjoy!