Nutella babka

In a mixer bowl, combine warm milk, yeast, and 1 tablespoon of sugar.
Mix gently, cover with a cloth, and let sit for 10 minutes until foamy.

Add flour, remaining sugar, vanilla, and eggs.
Using the dough hook, mix on low speed.

After 1 minute, add the salt.
Continue mixing until a uniform dough forms.

Add softened butter gradually, piece by piece.

Knead on medium speed for about 15 minutes until:

The dough pulls away from the bowl

It becomes smooth and elastic

It is slightly tacky but not sticky

Transfer dough to a lightly greased bowl.
Cover and refrigerate overnight (recommended for flavor and easier shaping).

Alternatively, let rise at room temperature until doubled in size.

The Next Day

Remove dough from fridge and divide into 2 equal pieces.

Roll one piece into a rectangle approximately 25 cm x 45 cm.

Spread a generous, even layer of Nutella over the dough.
Leave about 2 cm border on all sides.

Roll tightly into a log (from the long side).

Place in the freezer for 10 minutes to firm up.

Trim off the ends.

Cut the log lengthwise down the middle to expose the layers.

Cross the two halves into an X shape and twist them together, keeping the cut sides facing up.

Transfer into a greased 8x4 inch loaf pan lined with baking paper.

Repeat with the second dough piece.

Cover and let rise for 1–1.5 hours until puffy.

Preheat oven to 175°C (350°F).

Brush with egg wash.

Bake for 40–45 minutes.

Check after 30 minutes.
If it browns too quickly, loosely cover with foil.

The internal temperature should reach 88–90°C (190°F).

In a small saucepan, combine sugar and water.
Bring to a boil for a few minutes until sugar dissolves.

Remove from heat.

As soon as the babka comes out of the oven, pour the syrup evenly over the top.

Let cool for at least 30 minutes before slicing.