Beat the Nutella and cream together till smooth and set to one side.
Split a dough ball in half and carefully reshape each half so they are round just like the original dough ball.
Flatten the half a doughball into a flat circle before using a 4cm ring or cutter to make a hole in the centre.
Transfer the dough to your Roccbox peel and launch into the hot oven. As soon as the dough hits the Roccbox, turn the flame down to it’s lowest setting and bake for around 2-3 minutes- rotating as required.
Allow the dough nutz to cool for a good few minutes before dipping into the Nutella and cream mix and popping onto a serving plate.
Sprinkle over the chopped nuts if using, and serve.