# Ingredient List:
→ Dough
01 - All-purpose flour — 400 g
02 - Granulated sugar — 50 g
03 - Instant yeast — 7 g
04 - Fine salt — 3 g
05 - Whole milk, lukewarm — 120 ml
06 - Large eggs, room temperature — 2
07 - Vanilla extract — 5 ml
08 - Unsalted butter, softened — 115 g
→ Filling
09 - Chocolate-hazelnut spread (e.g., Nutella) — 225 g
10 - Unsalted butter, melted (optional) — 28 g
11 - Toasted chopped hazelnuts (optional) — 30 g
→ Syrup
12 - Granulated sugar — 50 g
13 - Water — 60 ml
# Directions:
01 - Whisk together the flour, granulated sugar, instant yeast and fine salt in the bowl of a stand mixer fitted with the dough hook.
02 - Add lukewarm milk, eggs and vanilla; mix on low speed until a rough mass forms and ingredients are hydrated.
03 - With the mixer running, add the softened butter in small pieces and knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky.
04 - Shape the dough into a ball, place in a lightly oiled bowl, cover and let rise in a warm draft-free place for 60–90 minutes until doubled in volume.
05 - Soften the chocolate-hazelnut spread slightly so it is spreadable; if using, stir in the melted butter and set aside the toasted hazelnuts.
06 - Punch down the risen dough and roll it on a lightly floured surface to a rectangle approximately 30 × 40 cm (12 × 16 inches).
07 - Spread the chocolate-hazelnut filling evenly over the dough, leaving a 1.5 cm border. Sprinkle hazelnuts if using. Roll tightly from the long side into a log, then slice the log lengthwise to expose the layers.
08 - With the cut sides facing up, twist the two strands together to expose the swirls and transfer the twist into a greased 23 × 13 cm loaf pan, tucking ends as needed.
09 - Cover and let the shaped loaf proof for 45–60 minutes until puffy and nearly doubled.
10 - Preheat the oven to 175°C (350°F). Bake the loaf for 30–35 minutes until deep golden and cooked through. Meanwhile, combine syrup sugar and water in a small saucepan, bring to a simmer until sugar dissolves, then remove from heat. Brush the hot loaf generously with the syrup as soon as it emerges from the oven and cool in the pan for 15 minutes before transferring to a rack to cool completely.
