Nutella Twist Bread

What can I say... one of the prettiest bread I've ever baked so far. 
Love all the twist and swirls that create such a pretty pattern on this bread.

I  was rather surprised though to see condensed milk listed as an ingredient for this bread and went on reluctantly baking, but boy was I wrong, this bread  certainly earned a badge from me. 
Can't wait to try a savory version of this bread. 
Let's bake.

400 gm sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml)  yeast
7 cups all-purpose (plain) flour - I used bread flour
Pinch of salt

For the filling: 1/2 jar of Nutella or any similar chocolate spread

Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer fitted with a dough hook.
Add the flour one cup at a time and knead using the kneading attachment  till you get a soft dough.
The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency.

Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size
Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the  other.

 Divide the dough ball into 4 parts

Roll each part into a circle at least 20 cm (8 inch) in diameter  You can use a plate or any other round item as a template if you want your layers to be identical and uniform

Place the second layer on top of the first and repeat with the second and third layer.
Top with the fourth layer, this time only brush it with butter.

 Use the same plate and trim off excess dough. Careful not to trim of  the chocolate part. 
(I would suggest you refrigerate the dough just for 5 min to harden the chocolate. This firms up the chocolate a bit and makes it easier to slit)

Place a small bowl in the middle of the dough and press to make an indentation. With a sharp knife slit four line to make a cross. Then slit again in between the two lines all around and again between the two until you make 16 slits as the above picture.

Now gently lift two slits and twist each the opposite direction and repeat for the rest until you get as pictured above.
Last step,  lift two twisted slit and make it stand upright and seal the seams.

Cover the dough and let it proof for 20 min. Egg wash the  dough and bake in a preheated oven 190 deg cel for 30 min.

Ain't it pretty.
Happy baking...jue
Recipe modified from here