10:00 PM – Starter Initialization: In a small glass jar, dissolve your 7g of mature starter culture into 35g of room-temperature water. Stir in 35g of bread flour until a uniform paste forms. Cover loosely and let it sit at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it bubbles aggressively and at least triples in volume.

8:00 AM – The Enriched Autolyse: In your stand mixer bowl, combine all 59g of whole milk, 60g of sugar, 1g of vanilla extract, 2 large eggs, 50g of your active overnight levain, and the 0.7g of active dry yeast. Whisk together briefly to dissolve the elements, then add all 280g of bread flour. Stir with a heavy spoon until a sticky, dense dough mass forms. Cover and let rest for 30 minutes to fully hydrate the flour starches and activate early gluten networks.

8:30 AM – Developing Gluten Netting: Secure the bowl onto your stand mixer fitted with the dough hook. Mix the autolysed dough on low speed for 2 to 3 minutes (or KitchenAid speed 3 for 3 to 4 minutes) until a uniform structure forms. Sprinkle in the 5g of fine sea salt, increase the speed to medium, and knead continuously for 5 to 7 minutes until the dough forms a cohesive ball that clears the sides of the bowl but remains slightly anchored to the bottom.

Soft Butter Emulsification: Turn the mixer up to medium-high speed (KitchenAid speed 4 or 5) and drop in the 70g of softened room-temperature butter one tablespoon at a time. Once all the butter is introduced, knead vigorously for 10 to 15 minutes. The greasy dough will gradually absorb the fat matrix completely, transforming into an extraordinarily smooth, glossy, and pliable dough that clears the bowl completely.

The Windowpane Verification: Wet your hands with water, pinch a portion of the dough, and stretch it gently upward. It should stretch into a paper-thin, translucent, light-yielding windowpane membrane without tearing, signaling proper gluten formation.

Bulk Proofing Window: Cover the bowl tightly and leave it to ferment at a warm room temperature for 3 to 4 hours. Perform 2 gentle rounds of stretch-and-folds during the first 2 hours to organize the dough's internal strength. The high-fat dough should look visibly relaxed, lighter, and slightly puffy.

1:00 PM – Cold Fermentation Stabilization: Slide the entire covered container directly into your refrigerator. Leave it to rest slowly for 8 hours to solidify the high butter fats and mature the dough structure for tight, mess-free shaping.

9:00 PM – Rolling the Matrix: Remove the cold, firm dough from the refrigerator and tip it cleanly onto a lightly floured work surface. Using a rolling pin, flatten and expand the chilled dough into a precise 9-by-17-inch rectangle of uniform thickness.

The Fudge Layering: Using an offset spatula, spread all 150g of the hazelnut chocolate spread uniformly across the entire surface of the dough rectangle, taking it right to the edges without leaving any raw borders.

The Log Tension Roll: Starting from the long 17-inch side closest to you, roll the dough tightly away from you into a compact, high-tension log. Place the log seam-side down onto a baking sheet lined with parchment paper.

Flash Freezer Rest: Slide the baking sheet with the log directly into the freezer for exactly 10 minutes. This flash-chills the chocolate filling and butter layers, preventing a messy smear during the cutting phase.

Exposing the Fudge Plies: Remove the firm log from the freezer. Using a sharp chef's knife, slice the log completely in half lengthwise down the center to expose all the intricate internal chocolate and dough layers.

The Braided Twist: Lay the two cut halves side-by-side with the exposed fudge layers facing upward. Cross the halves over each other repeatedly to weave them into a tight, two-strand braid. Take the ends of the finished braid and fold the entire structure in half so it measures roughly 9 inches in length.

Pan Placement & Ambient Rise: Line your 9x5 inch loaf pan with a sheet of parchment paper. Gently transfer the folded braid into the pan, letting it curl around itself to fit snugly. Cover the pan loosely with plastic wrap. Let it proof overnight on your kitchen counter for 8 to 10 hours at a stable room temperature around 70–74°F (21–23°C). By morning, the dough will have doubled in volume, filling out the pan into an airy, light crown.

7:00 AM – The Holiday Bake: Preheat your home oven to 375°F (190°C). Brush the top crowns of your beautifully risen, twisted babka loops gently with a light coating of egg wash.

Baking Cycle: Slide the loaf pan onto the center rack of your oven and bake for 30 to 35 minutes until the braided ribbons turn a uniform, deep golden brown. Carefully turn the hot bread out of the loaf pan onto a wire cooling rack and let it cool down entirely before slicing to allow the dense fudge layers to set cleanly.