Pre-heat the oven to 170ºC
Line the baking tray with parchment paper

Place the whole hazelnuts on the baking tray
Toast at 170ºC for 10-12 minutes until lightly golden
Remove from the oven and let cool slightly until just warm to touch

Assemble the food processor bowl onto the power unit
Fit the Knife blade to the food processor bowl
Transfer the toasted hazelnuts into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until finely chopped
Scrape down the sides of the bowl with a spatula and continue mixing

While the machine is running, gradually add the coconut oil into the food processor bowl
Mix until smooth
Add the cocoa powder, milk, icing sugar, vanilla extract, melted dark chocolate and salt into the food processor bowl
Mix until smooth
Transfer the paste into a small bowl and set aside

Add the milk, melted butter, yeast and sugar into a jug 
Mix until combined and set aside
Retrieve, clean the food processor bowl and fit the Dough Tool
Assemble the food processor bowl onto the power unit
Add the flour and salt into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Start the machine on speed Min
While the machine is running, slowly pour the content of the jug into the food processor bowl
Mix briefly until just combined

Transfer the dough to a lightly floured work surface
Knead by hand for about 2 minutes until the dough is smooth and elastic
Transfer the dough to a medium bowl
Cover with kitchen towel
Prove for 1 hour or until doubled in size

Transfer the dough to a lightly floured work surface
Divide into 4 equal pieces
Roll into balls
Using a rolling pin, roll out each ball into a large thin circle, approx. 25 cm in diameter
Use a 25 cm round plate as a guide to cut a circle
You can make one of the circles slightly larger than the others, then use this larger one as the bottom piece
It is easier to bind the sections together later

Transfer each dough circle onto a piece of parchment paper
Spread the hazelnut chocolate spread onto three of the circles, leaving a 2.5 cm (1”) border around the edge
Brush the border with some of the egg white
Layer the three dough circles one on top of the other, starting with the larger circle
Top with the plain dough circle
Using a sharp knife, cut the dough layers into 16 equal pieces, leaving the centre intact
Take two neighbouring sections, gently lift them up and twist them twice in the opposite direction to each other
Brush the ends with the remaining egg white
Squeeze the ends together very firmly to seal and make a nice, neat edge
Cover with a damp tea towel
Let rest for 30 minutes

Pre-heat the oven to 190ºC
Brush the dough with the egg wash
Bake at 190ºC for 20 minutes
Reduce the temperature to 170ºC
Cover the bread with foil
Bake at 170ºC for a further 20 minutes
Remove from the oven and let cool slightly on the baking tray

Serve warm