Preheat your oven to 180C Fan / 200C and prepare a dish with parchment (I like the dish to be quite small so that the 13 doughballs don't have much space and bake together.

Before I start, make sure your Nutella has been chilling in the fridge, I always find it helps to stop the Nutella overcooking in the oven.

Add all your ingredients into a bowl and mix together (except the Nutella). I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball.

Knead the dough briefly so it's smooth and combined (you might need a little flour if it's a bit sticky, it shouldn't be, but it depends on the thickness of your yoghurt)

Split the dough up into equally sized chunks. This amount usually makes me about a bakers dozen (13!) at around 45g per piece of dough.

Make each piece of dough into a ball shape, then push down into the centre of each with your thumb to flatten it and spoon in about a tsp of chilled Nutella. Fold / wrap the dough around the chilled Nutella and roll it in your hands to get it back into a ball shape without any Nutella showing - otherwise it might leak out!

Place the balls into your prepared baking dish. If there are any joins make sure they are on the bottom.

Brush with a little egg wash or milk for some extra colour whilst baking.

Place in the oven for around 18 minutes. Check them at 15 minutes though. They might take up to about 22 minutes depending on the oven.

Remove from the oven and allow to cool only slightly before dusting with icing sugar and eating warm!

You can eat them cold as well but ideally only on the day they were made, you can also warm them up briefly in a microwave or oven to refresh :) I sometimes serve mine with a little extra nutella, because... why not! Enjoy!