Divide the dough into four even pieces.
Roll each piece out to a 9" circle.
Place the first circle on a silcone mat or parchment paper.
Spread with a thin layer of Nutella.
Top with the next circle.
Repeat the process of adding Nutella and topping with dough circles until you get to the final circle. Do not spread Nutella on the top circle.
Gently place a 2 inch cookie cutter (or a small bowl) in the center of the top circle to act as a guide. Do not press down as you don't want to make an indentation.
Use a knife or bench scraper to cut 12 or 16 even strips in the dough circle that radiate out from the cutter to the outside of the circle.
Grab pairs of strips that are next to each other, twist them in opposite directions, and pinch together at the end.
Repeat until all strips are twisted.
Remove the cookie cutter or small bowl that you used as a guide.
Transfer the silicone mat or parchment paper to a cookie sheet and cover loosely with plastic wrap.
Preheat oven to 400 F.
Let sit for 60-90 minutes until the bread has slightly risen and appears a little puffed up.
Brush with egg and sprinkle with sanding sugar.
Bake for 25 minutes or until golden brown on top.
Carefully remove from the silicone mat or parchment paper and cool on a cooling rack.
If you would like to top with a glaze, mix powered sugar and milk and drizzle over the bread.