# 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 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
# Method:
01 - In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, sugar, instant yeast, and salt until evenly distributed.
02 - Add the lukewarm milk, eggs, and vanilla to the dry mix and mix on low speed until a shaggy dough forms.
03 - With the mixer running, add the softened butter in small pieces and continue kneading 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 it 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 necessary, warm the Nutella briefly so it becomes spreadable; combine with the optional melted butter for a smoother layer. 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 by 16 inches. Leave a 1/2-inch border around the edges.
07 - Spread the Nutella evenly over the dough, sprinkle with chopped hazelnuts if using, then starting at the long edge roll the dough tightly into a log.
08 - Slice the log lengthwise with a sharp knife, expose the swirled layers, twist the two halves together with the cut sides up, and place the twisted loaf seam-side down into a greased 9x5-inch loaf pan.
09 - Cover the loaf and let it proof at room temperature until puffed, about 45 to 60 minutes.
10 - Preheat the oven to 350°F. Bake the loaf for 30 to 35 minutes until golden and cooked through. Meanwhile, bring the sugar and water to a boil in a small saucepan until the sugar dissolves. As soon as the loaf comes from the oven, brush it generously with the warm syrup, cool in the pan 15 minutes, then transfer to a rack to cool completely.
