Chocolate Hazelnut Swirl Ring 1/2 cup warm water 1 package (2 1/4 teaspoons) active dry yeast 4 tablespoons granulated sugar, divided 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 3 cups all-purpose flour, divided Nonstick cooking spray 1 cup Nutella, warmed slightly (see instructions) 2 tablespoons water (for brushing) In large bowl using electric mixer, stir together warm water, yeast, 2 tablespoons sugar and salt. Add butter and 1 cup flour. Mix on medium speed for 4 minutes. Add remaining 2 cups flour and mix for 2 minutes. Grease a large bowl with nonstick spray and place dough in it, turning once. Cover with plastic wrap and let stand for 1 hour in warm place until double in volume. Preheat oven to 375 degrees F. Line baking sheet with aluminum foil or parchment paper. When dough has fully risen, punch down and transfer to floured surface. Roll dough into a 12 x 16-inch rectangle and spread evenly with warmed hazelnut spread, leaving 1 inch bare at edges. Beginning at long end, tightly roll dough like a newspaper, forming a 16-inch long log. Brush 2 ends with water and bring together, pinching to form ring. Transfer to prepared baking sheet. Using sharp knife sprayed with nonstick cooking spray, make 12 slices into the ring, being sure bottom, interior portion stays intact. Allow 1 inch between each slice. Gently separate buns, and let them rest against one another like dominoes. Brush ring with 2 tablespoons water and sprinkle with remaining 2 tablespoons sugar. Bake for 35 to 45 minutes until golden brown. Let cool slightly before serving. To warm hazelnut spread: In microwave, heat on high in microwaveable bowl for 5 seconds. Or on stovetop, heat on low heat in pot until creamy. Servings: 12; serving size: 1 slice