Nutella Babka

ingredients
125 ml of milk
1 dry yeast
1 tablespoon of sugar
1 tablespoon of flour
1 egg + 1 egg
3 tablespoons Sugar (crystal)
450 gr of flour
a bit of salt
100 grams of octogenous butter

Preparation
First
I almost always let go of yeast to be activated in warm (but not hot!) Milk with sugar. Egg it with egg yolk and 3 tablespoons of sugar until it becomes foamy, and add a full-flask butter. Make a hole in sliced ​​flour with a little salt and slowly pour the liquid mixture into it, mixing with the tips of the fingers and combining it with the flour. Add the softened butter and make the dough for about 10 minutes until it becomes completely smooth and soft. Such dough picked all the dough bits into a compact mixture and separates only from the edges of the pot or the working surface.
Second
Cover with foil and allow it to rise for at least one hour at room temperature or until it doubles.
Third
While you wait for the dough to rise, prepare the saucepan so that the tip of your fingertips cool the cold butter into the dry ingredients (for flour it would be ideal to be sharp here). Put the mixture in the fridge. When the dough is ready, cut it into the rectangle, cover it with the desired filling and tighten it firmly. Cut in half and make a braid of the two halves. Put in a dull and deep mold and leave for another half an hour to rise. You understand one egg, you can add a spoonful of milk. Spread the straw that is nicely grown, then sprinkle it with cold crumbs.

5th

Bake at 180 degrees for 45 minutes. This turned out great, but the edges did not have such a strong crust in all places, so I would try the next time for 200 minutes and another 10 to 15 minutes at 170. Enjoy the wonderful scents of love that is spreading across the house!