In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step. 

Mix the eggs and vanilla into the milk yeast mixture.

In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together. 

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook. 

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. 

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

Weigh out the dough into 4 equal pieces, then shape into balls. Mine weighed 156g each. 

Roll out each dough ball into a circle with a diameter of about 8 inches.

Place the first layer on the prepared baking sheet. Spread about two tablespoons of nutella onto the first layer, leaving a small border around the edge. Lay the second piece of dough on top and spread on another two tablespoons of nutella. Repeat with the next layer of dough and nutella. Lastly, lay the fourth layer of dough on top.

Take a round cookie cutter or glass of about 1 ½ inches and place in the center of the dough.

Using a sharp knife, cut the dough into quarters, then into 8ths, then into 16ths. See photos above. 

Take two pieces and twist them twice away from each other. Press the ends together and use a little bit of water and flour to make them stick. You should end up with eight points. 

Cover the dough and let rise for 15-20 minutes. 

Bake the star bread for 20-22 minutes or until evenly golden. 

Allow the star bread to cool for a few minutes, then dust with powdered sugar and enjoy!