# Ingredient List:
→ Dough
01 - All-purpose flour — 3 1/4 cups
02 - Granulated sugar — 1/4 cup
03 - Instant yeast — 2 1/4 teaspoons
04 - Fine salt — 1/2 teaspoon
05 - Whole milk, lukewarm — 1/2 cup
06 - Large eggs, room temperature — 2
07 - Pure vanilla extract — 1 teaspoon
08 - Unsalted butter, softened — 1/2 cup
→ Filling
09 - Chocolate-hazelnut spread (e.g., Nutella) — 3/4 cup
10 - Unsalted butter, melted (optional) — 2 tablespoons
11 - Toasted hazelnuts, chopped (optional) — 1/4 cup
→ Syrup
12 - Granulated sugar — 1/4 cup
13 - Water — 1/4 cup
# Directions:
01 - In the bowl of a stand mixer fitted with the paddle or dough hook, whisk together the flour, granulated sugar, instant yeast and salt until evenly distributed.
02 - Add lukewarm milk, eggs and vanilla and mix on low speed until a rough, shaggy dough forms and the flour is hydrated.
03 - Switch to the dough hook if needed. With the mixer running, add the softened butter in small pieces and knead on medium-low for 8–10 minutes until the dough is smooth, elastic and slightly tacky.
04 - Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.
05 - If desired, warm the chocolate-hazelnut spread briefly to soften for easier spreading; combine with the optional melted butter for a richer filling. Chop and set aside the toasted hazelnuts if using.
06 - Punch down the risen dough and transfer to a lightly floured surface. Roll into a rectangle approximately 12 by 16 inches, keeping edges even.
07 - Evenly spread the chocolate-hazelnut spread over the dough, leaving a 1/2-inch border. Sprinkle the chopped hazelnuts over the filling if using.
08 - Roll the dough tightly from the long edge into a log. Using a sharp knife, slice the log lengthwise down the center to expose the filling. With the cut sides facing up, twist the two strands together to form a braid.
09 - Gently transfer the twisted loaf into a greased 9x5-inch loaf pan. Cover and let rise until visibly puffed, about 45–60 minutes.
10 - Preheat the oven to 350°F. Bake the loaf in the center of the oven for 30–35 minutes, or until the crust is golden brown and an instant-read thermometer inserted into the center reads about 190°F.
11 - While the loaf bakes, combine the sugar and water in a small saucepan, bring to a boil and stir until the sugar dissolves. Remove from heat and keep warm.
12 - Immediately upon removal from the oven, brush the hot loaf generously with the warm sugar syrup. Let rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
