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In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well.
Add the flour and salt, then mix until a shaggy dough forms.
Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball.
Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling.
Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect.
Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
Once baked, brush the rolls with melted butter. Enjoy warm!