In a small saucepan set over medium heat, stir together the butter and 1 cup of milk until melted. Remove from the heat, then set aside to cool until lukewarm.

Add the flour, yeast, sugar and salt to a stand mixer bowl, then whisk to combine.

Attach the dough hook to the stand mixer and turn it on to low speed, then pour in the warm milk and one egg. Turn up the speed to medium-low and mix the dough for 6-7 minutes

Line a baking sheet with parchment paper.

Punch down the dough down, releasing the air. Place on a lightly floured work surface and divide into 4 equal-sized pieces.

In a small bowl, microwave the Nutella for 15-20 seconds to thin it out. Top the dough on the baking sheet with 1/4 cup of Nutella, spreading it into a thin, even layer but stopping an inch before the edge all the way around. Repeat with the second and third pieces of dough. Place the 4th circle on top (there won’t be any Nutella on this layer).

Using a pizza cutter or knife, cut any scraps around the edges so you have an even circle. Place a 3-inch ramekin in the center and lightly press down to make a small indent.

Using a pizza cutter or knife, cut the dough into 16 even strips from the edge of the indented circle to the end of the dough (see photo). Take a strip of dough in each hand and twist them away from each other twice, then press the two ends together to make a point. Repeat this process until you have 8 points of dough.

Cover with plastic wrap and let the dough rest for 20 minutes.

Whisk together an egg with 1 tablespoon of milk. Brush the top of the dough with the egg wash, then bake for 22-24 minutes, turning the pan after 11 minutes, or until golden.

Let cool a few minutes before dusting with powdered sugar. Best served warm.