1. Dissolve the dried yeast in lukewarm milk with a pinch of sugar.
2. In a stand mixer fitted with a dough hook, add the flour, sugar, yeast mixture,
and eggs.
3. Start the mixer and knead until the dough pulls away from the sides of the bowl
completely.
4. Add the vanilla and the softened butter, a little at a time, ensuring each piece is
fully absorbed before adding the next. This process should take about 10-15
minutes.
5. Transfer the dough to a work surface, shape it into a ball, place it in a bowl,
cover with plastic wrap, and let it rise in a warm place for about 2.5 hours

Prepare the filling:
1. Roughly chop the dark chocolate and California prunes, then place them in a
food processor with blades.
2. Add the sugar and cold butter cut into cubes. Blend until you obtain a creamy
mixture.
3. Roughly chop the hazelnuts and set aside.
Assemble the babka:
1. Once the dough has risen, transfer it to a floured work surface.
2. Roll it out into a square of about 35 x 35 cm.
3. Spread the chocolate-prune cream evenly over the dough, leaving a 2 cm
border. Sprinkle the chopped hazelnuts on top.
4. Roll the dough tightly, then cut the roll lengthwise to create two strips.
5. Braid the two strips together, keeping the cut sides facing up, and seal the ends.
6. Place the babka into a baking tin lined with parchment paper.
Final steps:
1. Let the babka rise for another hour.
2. Gently brush it with the beaten egg mixed with milk.
3. Bake in a preheated static oven at 170°C (340°F) for about 30 minutes.