Jersey Milk Chocolate and Hazelnut Babka

**Make the Dough:** In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Mix briefly to combine.

In a separate bowl, whisk together the warm milk, eggs, and egg yolk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Add 8 tablespoons of softened butter, one tablespoon at a time, mixing well after each addition. Continue mixing until the dough is smooth and elastic. This may take 8-10 minutes in a stand mixer, or longer by hand.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

**Prepare the Filling:** While the dough is rising, chop the Jersey milk chocolate into small pieces and toast the hazelnuts. Once the dough has risen, preheat oven to 350°F (175°C).

**Assemble the Babka:** Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half.

Roll out one piece of dough into a 12x9 inch rectangle. Spread half of the chopped chocolate evenly over the dough, leaving a 1/2-inch border. Sprinkle half of the chopped hazelnuts over the chocolate.

Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal.

Using a sharp knife or pizza cutter, slice the log lengthwise down the center, leaving about 1 inch intact at the top.

Carefully twist the two strands together, keeping the cut sides facing up. Pinch the ends to seal.

Repeat steps 7-9 with the remaining dough and filling.

Grease and flour a 9x5 inch loaf pan. Carefully transfer the babka twists to the prepared pan.

Cover the pan with plastic wrap and let rise in a warm place for 30-45 minutes, or until the dough has puffed up slightly.

**Bake the Babka:** Brush the top of the babka with the remaining 2 tablespoons of melted butter.

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

**Cool and Glaze (optional):** Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, brush the top of the warm babka with simple syrup for a shiny glaze.

Slice and serve. Enjoy!