Put the yeast, a spoonful of the 80 g sugar and a spoonful of flour into the warm milk, stir and leave in a warm place to foam for about 15 minutes.

Add the risen yeast mixture to the flour along with the salt, sugar and egg, and start mixing.

Halfway through mixing, start adding the slightly melted butter, then knead everything well.

Flour your hands and work the dough away from the edges of the bowl, cover with plastic wrap and leave in a warm place for an hour.

Meanwhile, make the syrup since it needs to be cold: bring the water and sugar to a boil until the sugar dissolves, then let it cool.

Turn the dough out onto an oiled surface and roll it out.

Slightly melt the Nutella in the microwave to make it easier to spread, then spread it over the rolled-out dough.

Fold the dough over, roll it out again but not too thin.

If desired, spread another layer of Nutella, fold the dough over again, roll it out a little and cut it.

Cut each piece three times without cutting all the way through, twist it, then arrange it in a circle.

Arrange the pieces in a greased baking pan and leave covered with a cloth for about 30 minutes, while preheating the oven to 180°C.

Bake until golden brown.

While still hot, pour the cold syrup over the babka and leave for about half an hour to absorb before serving.