# What You'll 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 (1 stick) unsalted butter, softened
→ Filling
09 - 3/4 cup chocolate-hazelnut spread (such as Nutella)
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 Steps:
01 - Combine the flour, granulated sugar, instant yeast and salt in the bowl of a stand mixer fitted with the paddle or in a large mixing bowl.
02 - With the mixer on low, add the lukewarm milk, eggs and vanilla and mix until a shaggy dough forms and ingredients are incorporated.
03 - Replace paddle with dough hook if using a mixer. With the machine running, add the softened butter in small pieces and knead on medium-low for 8 to 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 with plastic wrap or a towel and let rise in a warm draft-free place for 1 to 1 1/2 hours, until doubled in size.
05 - If the spread is stiff, warm it briefly so it spreads easily; stir with the optional melted butter to loosen if desired. Toast and chop hazelnuts if using.
06 - Punch down the risen dough and roll it on a lightly floured surface into a rectangle about 12 x 16 inches. Leave a 1/2-inch border around the edges.
07 - Evenly spread the chocolate-hazelnut spread over the rectangle and sprinkle with chopped hazelnuts if using. Starting at the long edge, roll tightly into a log.
08 - Using a sharp knife, slice the log lengthwise down the center to expose the filling. With the cut sides facing up, twist the two strands together and gently transfer the twist to a greased 9 x 5-inch loaf pan.
09 - Cover the pan and let the loaf rise for 45 to 60 minutes, until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the loaf for 30 to 35 minutes until deep golden and cooked through. While baking, heat the sugar and water in a small saucepan until the sugar dissolves and the syrup simmers. As soon as the loaf comes from the oven brush it generously with the warm syrup, cool in the pan for 15 minutes then transfer to a rack to cool completely.
