To prepare the dough: in 100ml warm milk, stir 2H. L. sugar, and yeast. After 10-15min. to the yeast mixture mix with egg, remaining milk, sugar, salt, butter and flour. Flour may need less or more. When the dough ceases to stick to the Petri dish in which the dough is kneaded, place it on the table and knead with your hands. Table from time to time, be oiled so that the dough doesn't stick. The finished dough grease lightly with vegetable oil, cover and leave for 1-1,5 hours.

Chocolate to melt, add the Nutella. Stir and set aside to cool.

Roll out the risen dough into a rectangle thickness of about 1 cm to Evenly distribute the filling. Now the right side close to the middle of the dough, then left to get to the middle of the test. Now fold the dough in half.

The resulting rectangle, roll it out and fold the dough the same Abrazo again.

Then roll out the layer and cut it into strips with a thickness of 1-2cm to Twist the strips of dough and place on a baking tray lined with baking paper, close to each other. Close the pan with cling film and leave the dough to rest for 20 minutes.

Bake in a preheated oven at 180C for about 15-20 minutes until Golden brown. Hot cake together with the paper to transfer on the table, spread with jam and rolled into a roll. The jam should be thick like marmalade.

To turn off the roll using the paper. Ready roll wrap and leave it to cool for a few hours. From time to time the roll is rotated to retain its shape. Cut roll only a few hours.