Violet Crumble Chocolate Babka
Prepare the dough: In a small bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until the mixture begins to foam.
In an electric mixer fitted with the dough hook, mix together flour, sugar, salt, the vanilla, and the nutmeg. Beat in the yeast mixture and eggs until the dough comes together in a soft mass for about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
Add half the butter and beat until the dough is smooth and elastic (approx. 5 minutes) scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat until the dough is smooth and stretchy, (another 5 to 7 minutes)
Form the dough into a ball and place into a clean bowl.
Cover the bowl with a clean tea-towel and let it rise in a warm, draft-free place until it rises, about 1 to 2 hours.
Press the dough down with your hands, re-cover the bowl and refrigerate overnight.
The next day: Remove dough from refrigerator and allow the dough to come to room temperature.
Once the dough is at room temperature, divide in half. On a floured surface, roll one piece into a 20cm x 40cm rectangle. Spread with half of the Nutella, right to the edges then evenly sprinkle the Nutella with pieces of Violet Crumble nuggets.
Starting with a long side, roll the dough into a tight log ensuring the end part of the roll is into a tight coil. Repeat this process for the other half of the dough.
Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Slice one of the dough log in half lengthwise to expose the filling.
Twist the halves together as if you were braiding them (like a double helix) then fold the braid in half (crossing over the roll in a final twist) and so it’s half the length or the original roll.
Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy.
Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup water.
Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves. Set aside.
Pre-heat the oven to 170 degrees fan forced and bake the Babkas in the middle shelf of the oven for 40-50 minutes.
When the babkas come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
Transfer to a wire rack to cool completely before serving.