Gianduia Babka

Make the brioche dough by adding the buttermilk, egg yolk, and whole egg to the bowl of a stand mixer along with all the dry ingredients (flour, sugar, salt, and yeast). Mix at medium speed using the dough hook attachment for 3-4 minutes.

Stop the mixer and fold the dough over itself a few times using a spatula. Make sure to scrape any dough stuck to the sides of the bowl and incorporate it too.

Continue mixing the dough for several minutes until it pulls away from the sides of the bowl.

With the mixer still running, add the room temperature butter one teaspoon at a time and continue mixing until it is fully incorporated. The dough should be shiny, feel a little elastic, and have come completely away from the sides of your mixing bowl.

Use a spatula to gently transfer your dough into a lightly greased container with a lid and refrigerate overnight to encourage a long, slow fermentation.

Sprinkle some flour over your work surface and carefully tip the dough out from the container (without folding or kneading it). The dough should be firm to the touch as the butter has solidified in the fridge.

Dust some flour over the top of the dough and press down with your hands to start to flatten it. Slowly start to roll the dough using a rolling pin with even pressure, only moving in a straight direction back and forth (so that you maintain a square shape).

Turn the dough 90 degrees, dusting with a little more flour if needed, and roll a few more times. Repeat until you have rolled the dough out to a 30 cm x 30 cm square (11.8 in x 11.8 in).

Using an offset spatula (or butter knife), spread the gianduia evenly over the top of the dough, leaving a roughly 2 cm border around the edges.

Starting from the bottom and working your way up, begin to roll the dough bit by bit until you create a large log.

Pinch the end of the roll to the rest of the dough so it sticks and roll it over. Transfer the log onto a floured tray and place it in the fridge for 20 minutes.

Place the log onto a lightly floured work surface. Using a serrated bread knife, gently cut directly down the middle (along the whole length of the log), separating it into two halves.

Place the halves filling side up, crossing them over each other to create an X.

Twist one side over the other, always making sure the filling side is facing up (for better presentation). Continue twisting until the two completely meet and pinch each end so it comes together well.

Cut two pieces of baking paper so you can layer them each way across a 20 cm loaf tin. The baking paper should come slightly above the sides of the tin, as this will help you lift the chocolate babka out once cooked.

Place the babka into the tin, ensuring it is pressed in well. Tightly cover the tin completely with plastic wrap and allow it to proof for 1 hour. Before the babka is proofed, preheat the oven to 170°C (338°F) fan-forced.

Remove the plastic wrap and cover with foil. Bake covered for 20 minutes.

Remove the foil and bake for a further 10 minutes uncovered to brown the crust.

While the babka is baking, stir together the water and sugar for the syrup in a small saucepan and bring it to the boil. Once it has boiled, simmer for a further 5 minutes until it becomes syrupy, then turn off the stove and leave it to cool.

Brush the syrup over the top of the babka while it is still hot and leave to rest for 10 minutes in the tin.

Now pull the chocolate babka out of the tin using the baking paper to lift it up and place it onto a serving board. Allow it to cool for 1 hour before slicing.