Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer.
Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough. The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency.
Place the dough in a lightly oiled bowl, cover, and allow to rest till it doubles in size.
Punch down the dough.
Divide the dough ball into 4 parts.
Roll each part into a circle at least 8 inches (20 cm) in diameter.
Spread ⅓ of the Nutella on the first layer.
Place the second layer on top of the first and repeat.
Then put the third layer on top of the first two and spread the rest of the Nutella on top.
Top with the fourth layer, this time only brush it with butter.
Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge.
Gently lift the triangles one at a time and twist them.
Brush the dough with a coffee glaze.
Allow resting for 15 minutes during which you would heat your oven to very hot 465 degrees Fahrenheit (240°C (rack in the middle)).
Bake for 5 minutes on very hot (465 degrees Fahrenheit (240°C)), then lower the temperature to moderately hot (390 degrees Fahrenheit (200°C)) and bake for 15-20 more minutes.
The 4 circles got to be about 8 inches (20 cm), but if they aren't exactly the same diameter, that doesn't matter to much. You won't see it when the bread is baked.
Make sure your Nutella is at room temperature. When it's to cold it won't smear.
When cutting the bread in 8 triangles, it's a good thing to put the bread in the refrigerator before doing so for about half an hour. Therefor the Nutella hardens and the forming of the bread is so much easier.
Substitute Nutella by regular chocolate paste or white chocolate paste.
Really delicious: Chop 2 oz (50 grams) hazelnuts. Mix them through the Nutella (make sure everything is at room temperature).