Ingredients 

Dough 4 cups + 2 tbsp all-purpose flour 

1/2 cup all-purpose flour for dusting 

1/2 cup granulated sugar 

2 1/4 tsp (7 g) dried yeast 

1/4 cup canola or vegetable oil 

1 tsp salt 

1 tsp vanilla extract 

1 medium egg 

1 1/4 cups warm water 

Chocolate Ganache 

1½ cups dark chocolate 

2/3 cup unsalted butter 

½ cup cocoa powder 

1/3 cup powdered sugar 

1 cup of hazelnuts (or other nuts), roasted and chopped 

Directions 

Make the dough: Preheat oven to 360°F (180°C). Place all dry ingredients in a stand mixer. Add the oil, egg, vanilla and water. Knead on medium speed for about 5 minutes until combined. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise for 1-1.5 hours (no longer). 

Make the ganache: In a saucepan, melt the butter. Add the chocolate and melt over low heat. Whisk in powdered sugar and cocoa until smooth. Remove from heat and set aside. 

Shape the babka: Divide the dough in half. Roll each half into a 17×15-inch rectangle. Spread half the ganache on each and sprinkle with hazelnuts. Roll into a tight roulade and trim the edges. Slice each roulade lengthwise and braid the two pieces. Transfer to a parchment-lined tray and brush lightly with egg wash. Bake 35-40 minutes. 

Make the syrup and finish: While baking, simmer the water, sugar, orange peel, cinnamon and star anise. Once the babkas come out, ladle hot syrup over them slowly. Let rest 45 minutes before slicing. Enjoy every bite.