In a small bowl stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy.
In a large bowl combine the flour, baking powder and salt
In a separate bowl combine the yogurt and the egg.
Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Mix everything together until it forms a loose, sticky dough.
If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
Once all the ingredients are combined gently knead the dough together until it forms a ball.
Cover the dough with cling wrap and place in a warm place to proof for 1 hour.
Once the dough has risen it should be about double in size.
Once Dough has proofed transfer to a lightly floured surface.
Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.
Using a spatula or butter knife spread the Nutella across the rectangle in an even thin layer, about 1 inch away from the edge of the dough.
Using your fingertips gently roll the dough into a tight log. Once the dough had been rolled into a log carefully slice down the center of the log using a serrated knife
Now you are left with 2 parts of dough start at the top pinching the 2 parts together, then twisting them around each other until you get to the bottom. Re-pinch pinch the bottom and top of the twisted log together to secure the loaf.
Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.
Cover with plastic wrap and allow to proof for a second time, 45 minutes to an hour.
Pre-heat your oven to 190*C and bake for 20 to 25 minutes.
Allow to cool in the tin for 15-20 minutes before slicing and serving.
**Note :-
1.For eggless bread add 2-3 Tbsp of milk .
