Nutella Babka Draft

How I make it

Dough

1. Set aside 1½ tbsp (20 g) of the butter and melt the rest. Mix with the milk and water to get a lukewarm mixture.

2. In a stand mixer fitted with the dough hook, combine 3½ cups of the flour, the yeast, eggs, sugar, vanilla sugar and the butter mixture.

3. Mix on medium speed for 5 minutes, to a very soft, sticky dough.

4. Gradually add the remaining cup of flour while kneading, and knead 2 more minutes, until the dough pulls away from the sides of the bowl but is still very soft.

5. Cover and let rise until doubled.

Shaping and baking

1. Preheat the oven to 340°F (170°C).

2. Turn the risen dough out onto a floured surface and divide in two.

3. Roll each piece into a rectangle about ¼ inch (½ cm) thick and spread with the Nutella (and sprinkle with pecans, if using).

4. Roll each rectangle into a log, twist the two logs together and join the ends into a ring.

5. Grease the pan with the reserved butter and transfer the dough to it.

6. Cover and let rise a second, short time, about 20 minutes. The dough won't double, and that's fine.

7. Brush the top with the beaten egg and bake for 30 minutes.

8. The cake will be browned but still doughy inside. Cover loosely with foil and bake for another 25 minutes.

9. Let cool, invert and unmold. Dust with powdered sugar, if you like.

What I've learned

• It's a bit of work because of the yeast, but worth it.
• Instead of Nutella, I can spread the chocolate filling, with crumbled halva if I like.