Nutella swirl buns

To make the brioche dough, put the flour, sugar, salt and yeast into the bowl of an electric stand mixer and briefly mix together to combine. With the dough hook attached, add the milk, egg and egg yolk, and mix together on a low/medium speed until a shaggy dough is formed. Continue kneading in the machine for 10-15 minutes or until the dough is smooth and elastic. Add the butter a couple of pieces at a time, adding more once the previous pieces have been combined into the dough. Once all the butter has combined, knead the dough for another 10 minutes or until smooth and elastic.

Put the dough into a lightly oiled bowl. Cover and chill overnight or for at least 9 hours, to prove slowly.

On a lightly floured worksurface, roll out the dough into a 35cm x 50cm rectangle.

Microwave the Nutella in a small heatproof bowl for up to 30 seconds until a little looser in consistency. Scrape out onto the centre of the rolled-out dough and spread into an even layer. Sprinkle the hazelnuts, reserving 2 tbsp, and chocolate chips all over the Nutella. Working from one of the long sides, roll up the dough into a tight sausage. Cut into 8 equal-sized pieces and put into a 23cm cast-iron frying pan (or a 23cm round cake tin) with one bun in the middle and the rest surrounding it in a circle. Loosely cover the buns and prove for 1 hour or until risen, puffy and almost doubled in size.

Heat the oven to 180C/fan 160C/gas 4. Bake for 25-30 minutes or until the buns are golden brown in colour. Brush all over with the melted butter and sprinkle over the reserved hazelnuts. Cool until warm.

The buns will keep, covered, for a couple of days but are best eaten on the day they are made.