In a stand mixer bowl, add the flour, yeast, salt, sugar, egg, and warm milk. Mix with a hook attachment for a few minutes.

Add the butter cut into pieces and mix for about 10 minutes until smooth.

Move the dough to a lightly floured counter, knead for a minute, and form into a ball.

Place in a large bowl, sprinkle with flour, cover, and let rise in a draft-free place until it doubles in size (about 1 to 2 hours).

Roll out the dough into a rectangle, about 15 x 20 inches. Spread with a thin layer of Nutella. If the Nutella is hard to spread, warm it up in the microwave for a few seconds.

Fold the dough in three parts on the long side, creating a 5 x 20-inch rectangle. Cut into 8 strips, each about 5 x 2.5 inches, and cut each strip twice down the length.

Plait three strips together into a braid and roll each braid along its length.

Grease 8 muffin tins, place the knots inside, and let rise for one hour.

In a small bowl, beat the egg with a teaspoon of water, brush the tops of the buns with the egg wash and bake at 375°F (190°C) for about 18 minutes.

If the egg wash stuck to the sides of the muffin tin, gently loosen the edges of the buns with the tip of a knife.