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1
In a medium-sized bowl, crumble the yeast and add a little milk (1-2 tablespoons) to dilute it along with a teaspoon of sugar. Mix and let it stand for about 5 minutes.
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2
Pour into a food processor's bowl with the remaining milk (minus 1 tablespoon), flour, butter, and 2 eggs.
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3
Knead for 5/7 minutes to obtain a homogeneous dough ball.
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4
Cover the bowl with a dry cloth or plastic film. Let rise for 45 minutes. Your dough should be kept in a warm room away from air drafts.
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5
Using a rolling pin, stretch the dough out on a lightly floured surface in order to make a 35 x 40 centimeter rectangle.
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6
Cover with Nutella by spreading with either a knife or a spoon, and sprinkle with crunchy hazelnuts (save some for decoration).
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7
Roll the dough tight enough (like a jelly roll).
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8
Cut your roll in 2 and wreathe the 2 parts together.
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9
Cut the 2 ends to get a clean edge and gather together to form a crown.
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10
Place this crown on a baking tray covered with parchment paper.
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11
Find pictures of the baking steps on the poppy braided brioche recipe.
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12
Brush with a egg yolk previously diluted with a tablespoon of milk, and sprinkle with hazelnuts.
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13
Heat the oven to 180 degrees Celsius.
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14
When your oven is hot, put the crown to cook for about 25-30 minutes, until it becomes golden brown.
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15
Let it warm down before serving.
