Dissolve the active yeast in 1/4 cup of the water. Stir and let sit for 10 minutes to activate.
Combine sifted flour and salt in the bowl of a stand mixer. Add yeast and the remaining water, and mix on low with the dough hook attachment. Turn speed to medium, and knead dough for 7 minutes. It will come together and dough should hold its shape and be a little sticky.
Place dough in a lightly oiled bowl. Cover bowl with a damp towel. Set in a warm place and let rise until doubled, about an hour.
Roll dough on a lightly floured surface to form a 12” x 15” rectangle size.
Microwave the Nutella for 30-40 seconds to make it easier to spread. Using a rubber spatula, spread in an even layer on the surface of the dough, leaving a 1/2 inch border of dough. Sprinkle the Andes Peppermint Crunch chips and slivered almonds on top of the Nutella and roll tightly and place on a baking sheet lined with a Silpat silicone baking mat or parchment paper.
Using a serrated knife, split the dough down the middle, leaving one end intact. Twist ends around each other, making sure to keep cut side facing up. Cover dough with a damp paper towel and let sit 20 minutes.
Preheat oven to 375°F. Brush surface of the bread with the egg wash and sprinkle with finishing sugar. Bake for 24 minutes. Remove from oven, and let cool before serving.
Notes
Feel free to substitute the Andes Peppermint Crunch chips with crushed candy canes.