Dissolve the yeast in the warm milk. I also added a teaspoon of the sugar. Wait until you see bubbles to make sure the yeast is active. Make a well in the flour. Place the salt around the edge and the sugar on top of the flour. Add the yeast mixture to the center and start mixing from the inside out with your hand. Then add the eggs one at a time, continuing to mix.

Once the eggs are incorporated, gradually add the butter and knead until the dough is smooth. Continue kneading to develop the gluten. You can use any kneading technique you like. Knead for about 20 minutes.

Shape the dough into a ball and let it rest, covered, in a greased bowl until it doubles in size. Meanwhile, mix the sugar crust ingredients by hand until you have a smooth dough. For the cocoa crust, add 2 teaspoons of cocoa powder and mix well.

After the dough has risen, punch it down and shape it into a ball again. Make a hole in the center and stretch it with your hands to form the rosca shape.

Let it rest, covered, on a greased baking sheet until it doubles in size again. Meanwhile, roll out the sugar crust and chill it in the fridge. To make it easier, roll it out between two sheets of parchment paper.

Cut strips of the sugar crust and decorate the rosca. Bake at 350°F (180°C) for about 25 minutes.

To fill, use a piping bag to inject Nutella from underneath the rosca. Be generous so the filling is visible. Decorate with more Nutella and caramelized almonds.