Babka with spread

250 g T45 flour
12 g baker's yeast
50 g sugar
50 g whole milk
80 g softened butter
1 whole egg
3 g salt
180 g spread
40 g chopped hazelnuts

Dilute the yeast in the warm milk and leave to set for 10 minutes.

Mix the salt, sugar and flour in a bowl.

Then add the egg, milk and yeast.

Add the diced butter and mix until the dough is no longer sticky.

Form the dough into a ball and leave in an oiled bowl covered with a tea towel for at least an hour.

Roll out the dough into a rectangle the length of your mold and three times its width.

Cover with spread and sprinkle with chopped hazelnuts.

Roll out the dough widthways and cut in half lengthways.

Braid the two pieces cut side up

Line the mould with baking parchment, place the braided pastry inside and sprinkle with a few hazelnuts.

Leave to stand for at least an hour, covered with a tea towel.

Bake at 180°C for 25 to 30 minutes.

The hardest part: not devouring everything at once.

I've seen some recipes for babka with milk jam or strawberry jam but I've never tried them.