Place all ingredients except butter in a bowl and knead for 5 minutes by hand or kneader.

Add butter and knead smoothly for 15 to 20 minutes.

First ferment in a warm place (40) for 50 minutes.

after the first fermentation.

Divide the dough into eight equal parts and round it.

Cover with plastic wrap and let it ferment for 15 minutes.

Roll the dough about 0.2cm thinly (push it bigger than the plate you want to use)

Place a plate 17cm in diameter on top of the dough and press hard to make a mark.

Spread the Nutella thinly into the mark (do not apply it exactly when you apply it into the mark, but you have to apply it a little more inward to attach the dough!)

Place dough on paper foil, roll to 0.2cm thick, turn over and paste on Nutella-coated dough.

Spread the nutella thinly on the second batter based on the slightly visible nutella.

Dough 1 - Nutella 1 - Dough 2 - Nutella 2 - Dough 3 - Nutella 3 - Dough 4 in order.

Raise the 17cm-diameter plate again and press down.

Please organize it neatly with a knife based on the plate.

Press down on the edges and finish thoroughly.

Place the cup in the center for the size of the dough and make a mark.

Make 16 cuts based on the marks.

Roll the dough twice, please.

Then, connect the ends of two at a time.

If you spin it twice and put it on two at a time, it's a total of eight.

Ferment in a warm place (40) for 30 minutes.

after secondary fermentation.

Spread egg water on the surface.

Bake for 12 to 15 minutes in a preheated oven at 170.