Warm 300 ml whole milk until lukewarm, then stir in the dry yeast, 1 tablespoon of the powdered sugar, and 1 tablespoon of the flour.

Leave the yeast mixture for 10 minutes until foamy and expanded.

Place the remaining all-purpose flour and salt in a large mixing bowl, then add the activated yeast mixture.

Add 100 ml vegetable oil and the egg white, then mix until a sticky dough forms.

Knead the dough until smooth and elastic, then lightly flour your hands if it sticks.

Oil a second large mixing bowl, then transfer the dough into it.

Cover the bowl with plastic wrap, then let the dough rise in a warm place for 60 minutes or until doubled in size.

Lightly oil the work surface and your hands, then divide the risen dough into 10 equal balls.

Roll one dough ball into an oval, then spread about 30 g Nutella hazelnut cocoa spread over the center.

Roll the filled dough into a tight pastry, then repeat with the remaining dough balls and filling.

Line a baking tray with baking paper, then arrange the filled rolls seam-side down with space between them.

Cover the rolls with a clean kitchen towel, then let them proof for 20 minutes.

Preheat the oven to 200°C / 390°F, then whisk the egg yolk with 15 ml whole milk for glaze.

Brush the proofed rolls with the egg-yolk glaze, then bake for about 20 minutes until deeply golden.

Remove the sweet rolls from the oven, then cool briefly before serving warm.