Chocolate Babka Wreath

Chocolate Babka Wreath Ingredients: 120 g warm milk (1/2 cup) 110 g butter at room temperature (1/2 cup) 70 g granulated sugar (about 1/2 cup) 10 g active dry yeast 2 eggs 1 teaspoon of salt 500 g flour For the Filling: 1 bowl of chocolate spread cracked hazelnuts Instructions: In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Allow the yeast to rise for 2-3 minutes. In a kneading bowl, mix all ingredients except butter. Knead for five minutes. Add butter and continue kneading until a soft and smooth dough is formed. Cover the dough and refrigerate overnight for fermentation. Flour the counter and roll out the dough into a large rectangle. Evenly spread chocolate cream and sprinkle with cracked hazelnuts. Roll the dough starting from the long edge. If the middle is thick, stretch it to thin it out. Cut the roll in half lengthwise. Wrap the remaining part as shown in the video, forming a wreath. Let the dough ferment for 15-20 minutes. Bake on the lower shelf in a preheated oven at 350 F for 30-35 minutes. Optionally, cover with wax paper after 20 minutes to protect it. Serve when cool. Bon appétit!