In a small bowl, warm the milk until just lukewarm. Stir in the yeast and let it sit for about 5 minutes until it’s foamy.

In a large mixing bowl, combine the flour, sugar, and salt. Add in the softened butter, the egg, and the yeast mixture.

Knead the mixture until smooth and elastic. Cover with a clean towel and let it rise in a warm place until it has doubled in size, about 1 hour.

Once the dough has risen, gently punch it down and roll it out on a floured surface into a rectangle.

Spread the chocolate hazelnut spread evenly across the dough’s surface and sprinkle with chopped nuts if desired.

Carefully roll the dough tightly into a log and place it into a greased loaf pan, tucking in the ends.

Let it rise again for about 30 minutes while preheating your oven to 350°F (175°C).

Bake for 30-35 minutes or until golden brown. Allow it to cool in the pan for a few minutes before transferring to a wire rack.

Let it cool completely before slicing.