# What You Need:
→ Dough
01 - 3 ¼ cups (400 g) all-purpose flour
02 - ¼ cup (50 g) granulated sugar
03 - 2 ¼ tsp (7 g) instant yeast
04 - ½ tsp salt
05 - ½ cup (120 ml) whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1 tsp vanilla extract
08 - ½ cup (115 g) unsalted butter, softened
→ Filling
09 - ¾ cup (225 g) Nutella or chocolate-hazelnut spread
10 - 2 tbsp unsalted butter, melted (optional, for richer flavor)
11 - ¼ cup (30 g) chopped toasted hazelnuts (optional)
→ Syrup
12 - ¼ cup (50 g) granulated sugar
13 - ¼ cup (60 ml) water
# Directions:
01 - In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add lukewarm milk, eggs, and vanilla. Mix on low speed until a shaggy dough forms.
02 - With the mixer running, gradually add softened butter in small pieces. Knead for 8–10 minutes until the dough is smooth and elastic (it will be slightly sticky).
03 - Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
04 - If desired, melt the Nutella slightly to make it easier to spread.
05 - Punch down the risen dough and roll it out on a lightly floured surface into a rectangle (about 12x16 inches/30x40 cm). Spread Nutella evenly over the dough, leaving a ½-inch border. Sprinkle with hazelnuts if using.
06 - Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise in half. With cut sides facing up, twist the two strands together, then gently transfer the twisted loaf to a greased 9x5-inch (23x13 cm) loaf pan.
07 - Cover and let rise for 45–60 minutes, until puffed.
08 - Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through.
09 - While babka bakes, combine sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat.
10 - As soon as the babka comes out of the oven, brush syrup generously over the hot loaf. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.
