First, make the dough: mix the warm milk with the xylitol, rice syrup (if using) and yeast in a large mixing bowl or stand mixer bowl. Leave for 5 mins until starting to foam a little. Mix in the eggs, flour and salt and knead for 2-3 mins (by hand or with a stand mixer). Add in the butter bit by bit as you continue to knead, until incorporated, then knead for another 2-3 mins. Cover the bowl with cling film or a tea towel and leave to rise at room temperature for about 1 hour.

Meanwhile, make the filling: warm the chopped roasted hazelnuts in the microwave for 1 min (this will help release the oils). Pour into a food processor and blitz until smooth (this will take 5-15 mins, depending on the power of your blender. Once you have a smooth nut butter (or leave it with a bit of texture if you like a teensy bit of crunch to it), add the xylitol, stevia, cacao powder and vanilla. Pulse to combine. Turn the mixer on and pour the cream through the spout until you have a nice creamy smooth chocolate spread.

Split the risen dough into 3 equal parts and roll into a long sausage shape. Roll out each piece with a rolling pin to a long rectangle and spread each with about a third of the Nutella. Bring the long sides of each rectangle together to make a sausage shape again and pinch them together until they are well shut. Place seam side down on a lined baking tray and pinch the three strands together at one end. Braid together and pinch and tuck both ends in under themselves. Leave to rest for another 30 mins while you preheat the oven to 200C/400F/gas 6.

Brush the loaf with 1 beaten egg to glaze and bake in the preheated oven for 30-40 mins, until golden on top and cooked all the way through (if you tap the bottom of the loaf it should sound hollow). Allow to cool completely to ensure the loaf rests and is totally cooked. Serve cool or, my personal favourite, warmed slightly on its own or with a thin spread of salted butter.