Nutella babka wreath

Ingredients

• 2 eggs
• 9 g instant yeast
• 120 g lukewarm milk
• 110 g butter, room temperature
• 70 g sugar
• 1 tsp salt
• 500 g flour
• 200 g Nutella
• Chopped nuts (optional)
• 1 egg + a little cream, for the wash
• Butter, to brush after baking

Instructions

1. Mix the flour, sugar, salt and yeast, then add the warm milk, eggs and soft butter, and knead 8 minutes into a smooth, elastic dough.
2. Cover and refrigerate overnight — the slow ferment makes the brioche.
3. Next day, roll into a large rectangle, spread with Nutella (and nuts), and roll up from the long side.
4. Lay the log horizontal, slice it lengthwise, and open the strips filling-side up.
5. Braid them and shape into a wreath. Proof 30 more minutes.
6. Brush with the egg-cream wash and bake at 170°C (338°F) for 30 minutes. Brush with butter while hot.