Nutella Babka

Ingredients

• 3/4 cup warm milk (about 115 degrees F)
• 2 1/4 teaspoons active dry yeast (1 packet )
• 6 tablespoons unsalted butter (softened)
• 6 tablespoons granulated sugar
• 1 teaspoon vanilla
• 4 egg yolks
• 3 1/4 cups all-purpose flour (plus more for kneading and shaping)
• 1/2 teaspoon salt
• Egg wash (1 egg beaten with 1 tablespoon water, for topping)
• 13 ounces Nutella (or your favorite chocolate hazelnut spread)
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar (packed )
• 1/4 cup chopped hazelnuts
• 1/4 cup unsalted butter (cold, cut into 1/4-inch cubes)

Instructions

1. 1

   In a small bowl, combine warm milk and yeast; stir to dissolve yeast. Let sit 10 minutes until yeast is foamy.

2. 2

   Meanwhile, in a large bowl or bowl of a stand mixer, beat butter and sugar on medium speed 1 to 2 minutes until light and fluffy. Beat in vanilla and egg yolks, one at a time, beating well and scraping down sides of bowl after each addition.

3. 3

   Add flour, salt and yeast mixture to bowl; stir just until a dough forms. Using the stand mixer fitted with the dough hook attachment, knead dough on medium speed 4 to 5 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms; OR, turn dough out onto a well-floured surface and knead by hand 10 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms.

4. 4

   Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour to 1 1/2 hours until doubled.

5. 5

   Punch down risen dough. On a lightly floured surface, use a rolling pin to roll dough into roughly an 18-by-18-inch square. Use a spatula to spread Nutella evenly on top of dough.

6. 6

   Roll up dough tightly like a jelly roll. Use palms to gently roll into a 24-inch (2-foot) long log. Twist log into a figure 8, then twist into a figure 8 one more time, pinching seams to seal. Place dough in a well-greased 9-by-5-inch loaf pan. Cover with plastic wrap or a tea towel and let rise in a warm place 40 to 45 minutes until the loaf just begins to peek over the top of the pan and is nearly doubled.

7. 7

   Meanwhile, heat oven to 350 degrees F. In a medium bowl, combine all ingredients for the streusel except the butter. Using a pastry cutter or your fingers, cut in the butter until mixture resembles coarse crumbs. Place bowl in refrigerator until loaf is ready to bake.

8. 8

   Brush the top of the loaf lightly with egg wash. Sprinkle and gently pat as much streusel as you can on top of loaf. Place loaf pan on a baking sheet (to catch any streusel drips), then place baking sheet on center rack of oven. Bake 50 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.

9. 9

   Remove loaf from pan; transfer to a cooling rack to cool completely before slicing.