Nutella And Hazelnuts Advent Crown

In a medium-sized bowl, crumble the yeast and add a little milk (1-2 tablespoons) to dilute it along with a teaspoon of sugar. Mix and let it stand for about 5 minutes.
Pour into a food processor's bowl with the remaining milk (minus 1 tablespoon), flour, butter, and 2 eggs.
Knead for 5/7 minutes to obtain a homogeneous dough ball.
Cover the bowl with a dry cloth or plastic film. Let rise for 45 minutes. Your dough should be kept in a warm room away from air drafts.
Using a rolling pin, stretch the dough out on a lightly floured surface in order to make a 35 x 40 centimeter rectangle.
Cover with Nutella by spreading with either a knife or a spoon, and sprinkle with crunchy hazelnuts (save some for decoration).
Roll the dough tight enough (like a jelly roll).
Cut your roll in 2 and wreathe the 2 parts together.
Cut the 2 ends to get a clean edge and gather together to form a crown.
Place this crown on a baking tray covered with parchment paper.
Find pictures of the baking steps on the poppy braided brioche recipe.
Brush with a egg yolk previously diluted with a tablespoon of milk, and sprinkle with hazelnuts.
Heat the oven to 180 degrees Celsius.
When your oven is hot, put the crown to cook for about 25-30 minutes, until it becomes golden brown.
Let it warm down before serving.