Braided Nutella Bread

I've got some big news guys... I've rediscovered the joy of Nutella!

Ok, *ahem* there's some other big news as well. B decided he likes my food enough (and willing to never have 6 pack abs again) and proposed to me lol! Thank you to everyone who's wished me congratulations =^__^=
Lots of people have asked me about the ring. B did a good job - he knows I love swirls and got a custom made ring by a really awesome mom and pop jewelry store. The owner Misha is the sweetest guy ever, so I wanted to give him a shout out (plus he fed us See's chocolates while showing us pics of his kids, hehe).
Here's a swirly braided Nutella bread by Kokocooks. It's really simple to make, but to make it pretty is rather tricky. I thought it'd be like a French bread, but it's actually soft and light, so it's like to chocolate croissants I munched on every breakfast at Stanford (hence my freshman five weight gain). B is part French and of course looooves his breads.
B and I have been long distance for many years given our medical schools; alas, we're still long distance but it's nice to see a light at the end of the tunnel! I can't believe I'm officially a fiance - man that sounds crazy!

Braided Nutella Bread

Ingredients
1/2 teaspoon active, dry yeast
1 cups warm water (100-105 degrees)
2 1/2 cups flour, plus additional for dusting
1/2 tsp salt
1/3 cups nutella
1 egg, beaten with 1 Tbs water to use as an egg wash

Directions
Dissolve yeast in ¼ c of the water. Let sit for 10 minutes to activate.

Combine flour and salt in the bowl of a stand mixer. Add yeast and the remaining water, and mix on low with a dough hook attachment. Turn speed up to medium, and knead dough until satiny smooth, about 7 minutes. Dough should hold its shape but still be a little sticky. Place dough in a lightly oiled bowl. Cover bowl with a damp towel, set in a warm place, and let rise until doubled, about an hour.

On a lightly floured surface, roll dough to form a rectangle, roughly 12” x 15” in size. Spread nutella in an even layer on the surface, leaving a ½ inch border of dough. Roll tightly and place on a parchment-lined baking sheet that’s been sprinkled with cornmeal. Split the dough down the middle, leaving one end intact. Twist ends around each other, making sure to turn cut side towards the top (see photos). Cover dough with a towel and let sit 20 minutes.

Preheat oven to 375°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more. Remove from oven, and let cool before serving.