Flatten dough into a rectangle on a baking mat or lightly floured counter top.

Spread Nocciolata over the entire surface of dough. Roll the dough from one of the longest sides to the other long side.

Measure about one inch down from the top of the rolled dough. Carefully insert a sharp knife into the dough and cut down the center to split, leaving the top end intact.

Twist the ends of the dough over top each other to make a braid.

Bake 15-20 minutes at 350°, or until nice golden brown in color.