1
["Put the flour in a large bowl. Make a hole in the middle.", "In a smaller bowl dissolve the yeast in the warm milk, then pour it into the hole in the center of the flour. Add sugar, salt, egg and butter and mix everything with your hands.", "Transfer the dough onto a lightly floured work surface and knead vigorously for at least 10 minutes, until it is very smooth and not sticky anymore. If you don't want to knead by hand, you can knead the ingredients in a stand mixer fitted with dough hook attachment.", "Form dough into a ball and place it in a mixing bowl. Cover it with a clean cloth and let the dough rise for 2 hours at room temperature, protected from air drafts.", "When the dough has risen, press it down and quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 30x40 cm and 3 mm thick. I roll it on parchment paper so I don't have to transfer it afterwards.", "Once the dough is stretched, spread a generous layer of Nutella over the surface, leaving about 2 centimeters of empty border all around.", "Roll the dough into a log, starting from the 40 cm side. Then place it in front of you lengthwise and with a sharp knife cut it down the center starting 5 cm from one end and cutting through to the bottom. When you are finished cutting, the two halves of dough should be attached only at the top 5 cm of the log. Braid the two sides as you would braid hair without tightening and try to keep the dough with the Nutella on top.", "If you don't have it already on parchment paper, line a baking sheet with parchment paper and gently place the pain brioche braid onto it. Let it rise for 1 more hour at room temperature, protected from air drafts. Meanwhile, preheat the oven to 180u00b0C (375u00b0F).", "Once bread has risen, place the pan into the oven. Bake the pain brioche braid for 20-25 minutes, watching while cooking so it doesn't overcook. Remove from oven. Allow the brioche to cool on a rack before enjoying it.", "Notes: You can brush the surface with egg white and add granulated sugar before putting it in the oven. I just like it simple, more like a ""pain au chocolat"
