# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon fine salt
05 - 1/2 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup unsalted butter, softened (cut into pieces)
→ Filling
09 - 3/4 cup Nutella or chocolate-hazelnut spread
10 - 2 tablespoons unsalted butter, melted (optional)
11 - 1/4 cup chopped toasted hazelnuts (optional)
→ Syrup
12 - 1/4 cup granulated sugar
13 - 1/4 cup water
# How to Make It:
01 - In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), whisk together the flour, granulated sugar, instant yeast and salt until evenly distributed.
02 - With the mixer running on low, add the lukewarm milk, eggs and vanilla; mix until a shaggy dough forms and ingredients are incorporated.
03 - Continue kneading on low while adding the softened butter in small pieces; knead 8–10 minutes until the dough is smooth, elastic and slightly tacky.
04 - Shape the dough into a ball, place in a lightly greased bowl, cover and proof in a warm draft-free spot for 1 to 1 1/2 hours, or until doubled in volume.
05 - If needed, warm the Nutella briefly to loosen it for spreading; stir in melted butter if using to achieve a smoother, more spreadable consistency.
06 - On a lightly floured surface, punch down the risen dough and roll it into a rectangle approximately 12 by 16 inches. Leave a 1/2-inch border around the edges.
07 - Evenly spread the Nutella over the dough rectangle, sprinkle the toasted hazelnuts if using, then starting from the long side roll the dough tightly into a log.
08 - Using a sharp knife, slice the log lengthwise to expose the layers, then twist the two strands together with the cut sides facing up and gently transfer the braid into a greased 9x5-inch loaf pan.
09 - Cover the filled loaf and let it rise for 45–60 minutes at room temperature until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the loaf on the middle rack for 30–35 minutes, rotating if needed, until the exterior is deep golden and an inserted skewer comes out clean or with a few moist crumbs.
11 - While the loaf bakes, simmer the sugar and water until the sugar dissolves. When the loaf is hot from the oven, brush the syrup over the top, cool in the pan 15 minutes, then transfer to a rack to cool completely.
