Chocolate Hazelnut Babka

Make sure all ingredients are at room temperature or slightly warm.

Mix the milk with yeast and a pinch of sugar, then let sit for 10 minutes until frothy.

Sift the dry ingredients into a separate bowl, add the egg and the milk mixture.

Knead the dough until smooth, about 10 minutes.

Gradually work the warm butter into the dough in pieces, kneading for another 10-15 minutes.

Leave the dough in a warm spot covered with a towel for 2-3 hours until tripled in volume.

Roll the dough out on a floured surface into a ~0.5 cm thick sheet.

Spread the chocolate paste evenly, sprinkle with nuts, and roll up tightly.

Slice the log down the center lengthwise, leaving a 2-3 cm connected top, and twist the strands into a braid.

Form the braid into a ring (optional) and top with hazelnuts.

Bake for 25 minutes at 180°C (350°F).

While baking, prepare the syrup: dissolve sugar in water over low heat.