In the bowl of a stand mixer fitted with the hook attachment, add the warm milk, instant yeast, and maple syrup. Let sit for 5-10 minutes to bloom.
Add the eggs, sugar, salt, and vanilla. Whisk until smooth.
Add the flour and knead until a shaggy dough, about 2-3 minutes.
Add the butter in a few tablespoons at a time, kneading until a smooth and pliable dough, about 3-4 more minutes.
Place in a greased bowl and cover with plastic wrap to rise in a warm environment for 1-2 hours, until doubled in volume.
Turn out the dough on a clean surface. Divide into two equal parts. Roll out each part on a well-floured surface to a large rectangle about ¼” thick (around 19” x 14”).
Place one rectangle on a parchment paper lined sheet pan. Evenly spread out the chocolate hazelnut spread over it. Cover with the other half and gently press together.
Slice the rectangle into a tree-like shape (think of a large triangle with a small rectangular stump at the large end). Slice tree “limbs” that are 1” thick. Twist each “limb.”
Cover with plastic wrap and let rise 30 minutes to 1 hour.
Preheat oven to 350F.
Brush with the beaten egg, then (optional) garnish with more granulated cane sugar.
Bake for 15-20 minutes, until deeply golden on top.
Drizzle with a simple glaze, if desired.
Enjoy with BUBBL’R Wild Cherry Chill’r for a complementary drink!
