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1
In large mixing bowl combine 2 cups of the flour and the yeast.
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2
In small saucepan heat and stir milk, sugar, butter, and 1/2 teaspoon salt salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
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3
Add milk mixture and eggs to flour mixture.
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4
Beat with electric mixer on low to medium for 30 seconds, scraping bowl as needed.
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5
Beat on medium speed for 3 minutes.
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6
Stir in remaining flour.
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7
Cover; let rise in warm place until double in size (45 to 60 minutes).
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8
Turn dough out onto a well-floured surface.
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9
Cover; let rest for 10 minutes.
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10
Lightly grease a large baking sheet; set aside.
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11
Roll dough into a 12x9-inch rectangle.
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12
Spread 2/3 cup hazelnut spread over dough, leaving a 1-inch edge along one of the long sides.
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13
Sprinkle coconut over hazelnut spread.
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14
Roll up rectangle, starting from the long side with filling spread to edge.
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15
Pinch dough to seal seams.
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16
Slice into nine pieces.
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17
Arrange 2 inches apart on prepared baking sheet.
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18
Cover; let rise in a warm place until nearly double in size (about 45 minutes).
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19
Preheat oven to 350 degrees F. Bake for 15 to 20 minutes or until golden.
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20
Cool about 5 minutes; transfer to wire rack.
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21
Drizzle with Icing.
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22
Icing:In small bowl stir together remaining hazelnut spread and enough milk (2 to 3 tablespoons) until drizzling consistency.
