In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.

Add the warm milk and melted butter along with the eggs. Mix until it forms a dough.

Turn the dough onto a floured surface and knead it for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour or until it has doubled in size.

While the dough is rising, chop the hazelnuts and set them aside.

Once the dough has risen, punch it down gently and roll it out into a rectangle.

Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.

Sprinkle the chopped hazelnuts on top of the spread.

Roll the dough tightly from the long side to form a log.

Cut the log in half lengthwise to reveal the layers.

Twist the two halves together to form a braided shape.

Place the braided dough in a greased loaf pan, cover it, and allow it to rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the bread in the preheated oven for 25-30 minutes or until golden brown.

Once baked, remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely before slicing.