Mix together the water, yeast and honey.  Keep aside for 5 minutes.

Add the flour and mix well, until obtaining a smooth dough. Cover it and keep it aside to proof for 45 minutes or until doubled in size.

In a bowl, whisk together the milk, egg yolks, sugar and salt.

Add the flour and knead well.

Add the softened butter a little at a time and keep kneading until you get a smooth dough.

Add the starter dough and knead well to incorporate into a smooth and pliable dough.

Make it into a ball, cover it and let it proof for 2 hours.

Roll the dough into a 3 mm – 1/8 inch thick rectangle.

Spread a generous amount of Nutella on it and then roll it tight along the longer side. Keep it seam-side down.

Take a sharp knife and dust its blade with flour.  Then cut the roll vertically, leaving about 5 cm – 2 inches intact at the top.  Plait the two ropes leaving the cut part towards the top, so it will be visible later on.  Warning: this can get messy, but the end result is so much worth it!

When the plaiting is done, join the two ends, giving the cake a circular shape.

Put it on a baking tray covered with baking paper and let it proof for 30 minutes.

Bake it in a pre-heated oven at 180°C – 355°F for 40 minutes.

minutes into the cooking, melt some butter and brush it on top of the cake. Sprinkle with granulated sugar and put it back in the oven for the remaining 10 minutes.

This cake can be eaten warm (and soft) or at room temperature (it will develop a bread like consistency).