Babka with chocolate and nuts

Ingredients for 500g bread:

for dough
75 g butter at room temperature
265 g wheat flour
1 large or 2 smaller eggs at room temperature
45 g sugar
4 g dry yeast
60 g water (room temperature)
30 g hazelnuts
150 g chocolate-nut butter or chocolate-praline paste at room temperature

1 egg for spreading

for syrup
75 g sugar
50 g water

Preparation:

First, place the wet ingredients – water, eggs, and sugar – in the bread maker baking pan.
Then add the wheat flour and dry yeast.
Set the bread maker to the dough kneading mode with a 30-minute timer. After 10 minutes, add the butter, one piece at a time, and continue kneading.
Then set the fermentation mode with a 30-minute timer.
When the dough has risen, remove it from the bread maker, roll it out into a rectangle, and spread it with nut-chocolate paste. Sprinkle finely chopped hazelnuts on top.
Roll the dough from the longest side, working from the bottom up to form a roll. Cut lengthwise with a knife, leaving 3 cm uncut at one end. Form a braid and return it to the baking dish. Brush with beaten egg.
Then set the baking mode and adjust the timer for 50 minutes. Choose medium or dark loaf setting if available (optional).
Once the bread is baked, remove it from the bread maker baking pan and allow it to cool for at least 1 hour before slicing.
Put sugar and water in a saucepan and bring to a boil. Brush the bread with the sugar syrup.