1. Activate the Yeast

Combine warm milk, sugar, and yeast in a bowl. Let sit for 10 minutes, until frothy.

2. Make the Dough

Add 1 egg and whisk well. Mix in vanilla, 520 g flour, and salt until a dough forms.

3. Knead

Knead the dough, gradually adding the butter, until smooth, elastic, and soft.

4. Divide & Flavor

Divide dough into two equal portions.

Knead cocoa powder into one half.

Knead the remaining tablespoon of flour into the other half.

5. First Rise

Place both doughs in lightly greased bowls. Cover and let rise in a warm place for 2 hours, or until doubled.

6. Shape & Fill

Roll each dough into rectangles. Place cocoa dough over plain dough and lightly roll to seal.
Spread Nutella evenly over the surface, then roll tightly into a log and seal the edges.

7. Second Rise

Place dough into a greased loaf pan. Cover and rise for 30 minutes.

8. Bake

Preheat oven to 180°C (356°F). Brush loaf with beaten egg.
Bake for 35–40 minutes, until golden brown and cooked through.

9. Cool

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.