Chocolate Hazelnut Babka

CHOCOLATE HAZELNUT SPREAD

1. Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop.
2. Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use.

BABKA DOUGH

1. In a small bowl, combine the yeast, milk and 2 tablespoon of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tablespoon sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours.

ASSEMBLY

1. Lightly grease two loaf pans, and line with parchment paper.
2. On a lightly floured surface, roll the dough out to a 16" x 25" rectangle (40x64cm). Spread the hazelnut spread over the surface of the dough, and sprinkle with the hazelnuts. Starting with the long side, roll up into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.
3. Remove the dough from the fridge. Using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist, as shown in the photos. (this video also explains well) Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.
4. Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for 45 minutes to an hour, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c.
5. Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.