# Components:
→ Dough
01 - All-purpose flour — 3 1/4 cups
02 - Granulated sugar — 1/4 cup
03 - Instant yeast — 2 1/4 teaspoons
04 - Salt — 1/2 teaspoon
05 - Whole milk, lukewarm — 1/2 cup
06 - Large eggs, room temperature — 2
07 - Vanilla extract — 1 teaspoon
08 - Unsalted butter, softened — 1/2 cup
→ Filling
09 - Chocolate-hazelnut spread (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
# Preparation Steps:
01 - In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, 1/4 cup granulated sugar, instant yeast, and salt until evenly distributed.
02 - Add the lukewarm milk, eggs, and vanilla to the dry mixture and mix on low speed until a shaggy dough forms.
03 - With the mixer running on low, add the softened butter in small pieces and continue to knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
04 - Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm draft-free spot for 60–90 minutes until doubled in size.
05 - If desired, warm the chocolate-hazelnut spread slightly so it becomes spreadable; stir in the 2 tablespoons melted butter if using to loosen the spread.
06 - Punch down the risen dough and roll it on a lightly floured surface into a rectangle roughly 12 by 16 inches.
07 - Spread the chocolate-hazelnut spread evenly over the rectangle, leaving a 1/2-inch border; sprinkle chopped toasted hazelnuts over the spread if using.
08 - Starting from the long side, roll the dough tightly into a log, then use a sharp knife to slice the log lengthwise through its center.
09 - With the cut sides facing up, twist the two strands together to expose the filling, then gently lift the twist into a greased 9x5-inch loaf pan, tucking the ends underneath.
10 - Cover the pan and allow the loaf to rise for 45–60 minutes until puffy and noticeably increased in volume.
11 - Preheat the oven to 350°F. Bake the loaf on the middle rack for 30–35 minutes, rotating if necessary, until the crust is golden brown and an instant-read thermometer inserted into the center reads about 190°F.
12 - While the loaf bakes, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan, bring just to a boil, stirring until the sugar dissolves, then remove from heat.
13 - Brush the hot loaf generously with the warm sugar syrup as soon as it comes from the oven. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
