Method

• 1.
  Place yeast, milk and a pinch of the caster sugar in a jug and set aside for 5 minutes or until frothy.
• 2.
  Place the remaining sugar, flour, egg yolks and butter in the bowl of s stand mixer with the dough hook attachment. Add the yeast mixture and knead on medium speed for 6-10 minutes until the dough is smooth and elastic. Transfer dough to a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
• 3.
  Grease a large 22cm x 12cm loaf pan and line the base and sides with baking paper.
• 4.
  Knock back the dough, then turn out onto a lightly floured surface. Roll out to a 35cm x 25cm rectangle. Spread Nutella all over the dough, leaving a ½ cm border around the edges. Working from one long edge, roll dough into a tight log, and pinch to seal. Cut the dough lengthways to create two long pieces. Twist together, then use a spatula to help you place into the prepared pan. Cover with a clean tea towel and set aside in a warm place for a further 1 hour or until slightly risen.
• 5.
  Meanwhile, preheat the oven to 180°C.
• 6.
  After the second rise, bake babka for 30-35 minutes until golden and cooked through (cover with foil if browning too quickly).
• 7.
  Meanwhile, for the syrup combine the sugar and water in a small saucepan and place over medium heat. Stir until sugar has dissolved and set aside.
• 8.
  As soon as the babka is out of the oven, brush with sugar syrup. Cool slightly in the tin then remove and cool completely on a wire rack. Slice to serve.