# 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 unsalted butter, softened
→ Filling
09 - 3/4 cup chocolate-hazelnut spread (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
# Directions:
01 - In the bowl of a stand mixer fitted with the dough hook, 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 mixing and add the softened butter in small pieces, allowing each addition to incorporate; knead on medium-low for 8 to 10 minutes until the dough is smooth, slightly sticky and elastic.
04 - Shape the dough into a ball, place in a lightly greased bowl, cover and let rise in a warm draft-free spot until doubled in size, about 60 to 90 minutes.
05 - If desired, warm the chocolate-hazelnut spread briefly in a microwave-safe bowl for 10 to 15 seconds to loosen it for spreading; stir in the melted butter if using.
06 - On a lightly floured surface, punch down the risen dough and roll it into a rectangle roughly 12 by 16 inches; leave a 1/2-inch border along one long edge.
07 - Spread the chocolate-hazelnut spread evenly over the dough, sprinkle the toasted hazelnuts if using, then starting from the long edge roll tightly into a log.
08 - Slice the log lengthwise with a sharp knife, exposing the layers, then twist the two strands together with the cut sides facing up and gently transfer the twist to a greased 9x5-inch loaf pan.
09 - Cover the pan and let the loaf rise until puffed and nearly doubled, about 45 to 60 minutes; it should feel light when gently pressed.
10 - Preheat the oven to 350°F. Bake the loaf in the center of the oven for 30 to 35 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean or with a few moist crumbs.
11 - While the loaf bakes, combine the sugar and water in a small saucepan, bring to a simmer and stir until the sugar dissolves; remove from heat and keep warm.
12 - Immediately after removing the loaf from the oven, brush the hot surface generously with the warm syrup; let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
