In a heat-safe dish, combine the whole milk and unsalted butter, and heat in the microwave until melted, reaching between 110-120°F (about 30-45 seconds). Mix to combine well.

In a stand mixer bowl, combine the warm milk mixture, active dry yeast, and 1 tablespoon of sugar. Let the yeast activate for about 5 minutes until it becomes foamy.

Add the egg yolks, remaining sugar, and kosher salt to the bowl, mixing well. Gradually incorporate the all-purpose flour, kneading on medium speed until a soft dough forms, about 3-5 minutes.

Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise until doubled in size, approximately 1 hour.

Preheat your oven to 375°F and grease a muffin tin to hold your twists.

Roll out half of the dough on a floured surface into a 14×10-inch rectangle.

Microwave the Nutella for about 20 seconds to soften it, then spread it evenly over the dough rectangle, leaving a 1/4-inch border. Sprinkle the finely chopped hazelnuts over the Nutella.

Roll out the remaining half of the dough and place it over the filled rectangle, sealing the edges by pressing down.

Cut the filled dough into 12 strips, then gently twist each strip into a coil and place them into the greased muffin cups.

Whisk the egg whites with a splash of water and brush it over the tops of each twist for a beautiful golden finish.

Bake in the preheated oven for 14-16 minutes, or until golden brown.

Once baked, remove the twists from the muffin cups and allow them to cool for about 5 minutes. Dust with confectioners’ sugar before serving warm.