250g (2 cups) all-purpose flour/plain flour (per cup=125g). 3g (1 tsp) instant dry yeast. 25g (2 tbsp) sugar. 3g (1/2 tsp) salt. 4g (1 tsp) vanilla sugar 1 large egg, lightly beaten. 125ml warm milk Stir together in a bowl or use a mixer with dough hook 42g (3 tbsp) unsalted butter, softened. Continue mixing until just combined Knead the dough with a little of the flour. At first the dough is very sticky, add a little flour to handle. Knead until the dough no more sticky Put back into bowl Cover until double in size, depends on room temperature. Put back to the working table/counter Divide into 5 pieces Roll out into a thin circle about 25 cm diameter Put the thin dough on parchment paper. Spread Nutella/chocolate spread evenly Stack with the next layer of dough Repeat the process with the same method The 4th layer Cover with the last layer of dough Trim the edge for neat looking A small round bowl/glass in the middle of the dough Make small slices around the bowl Twist each slice twice or thrice Remove the bowl/glass Cover for 20-30 minutes This is an optional. You can press the edge or just skip it. Dab with beaten egg Bake at 180°c (350°F) preheated oven for 15 minutes. Oven may vary. Until golden brown. If you like pale color, bake less than 15 minutes.