Start this recipe by making the dough. Place the flour, sugar, yeast and salt into the bowl of an electric mixer fitted with a dough hook and mix together for 10 seconds. Crack in the eggs, along with the 100ml warm water and mix until the mixture begins to come together. Next, whilst still mixing, add in the butter cubes a few at a time, mixing for at least 10 minutes to knead the dough. With floured hands, transfer the mixture to a large oiled bowl, cover with cling film and place in the overnight or at least 12 hours (Don`t get worried, this is the normal process)

When ready to form the babka, grease 2 loaf tins with butter and line with baking paper and put aside. Cut the dough in half, and roll out both pieces into a rectangle 40cm x 30cm approximately. Spread over the chocolate and hazelnut spread evenly and sprinkle over the cinnamon and chopped hazelnuts. Roll up both tightly, from the long side into a cigar (you should have 2 cigars) Cut each down the middle completely to expose the layers. Pinch the ends together and form into 2 plaited loaves. Pinch together the ends and carefully place into the prepared tins. Cover again and allow to rise for 1-11/2 hours…it’s a long time but it’s worth it!

When ready, bake in the oven at 175°C for roughly 30-35 minutes. Meanwhile, place the remaining 100g sugar, 120ml water and cinnamon stick in a saucepan and bring to the boil to dissolve the sugar then remove off the heat to create a syrup. As soon as the Babkas come out of the oven, brush generously with the syrup to glaze.