Rainbow Babka

1: In the bowl of a stand mixer, combine all dough ingredients except butter. Mix on low-med speed for 5 mins or until smooth. Add in butter and mix until fully incorporated, about 10 mins.

2: Form dough into a ball, place into a large bowl, cover, and let rise at room temp for 30 mins-1 hr until it’s grown size but not yet doubled. Transfer to fridge to rest overnight.

3: The next day, melt your white chocolate and combine with the hazelnut spread and powdered sugar. Divide between 6 bowls and use food coloring to make your colors.

4: Roll out the dough to be 12"x16". Smooth your filling over the dough along the 16" side. Starting from the 12" side, roll it into a log.

5: Cut the log down the center. Turn the log so the interior is facing upwards and twist the two sections together.

6: Transfer dough to a greased 9x5 loaf pan. Cover and let rise for ~1 hr or until almost doubled in size and noticeably puffy.

7: Preheat oven to 350F. Lightly brush with an egg wash. Bake loaf for 35-40 mins or until golden brown. If the top is getting too brown, tent the top with foil.

8: Meanwhile, combine 30g of sugar and water in a pot over medium heat until dissolved. Brush baked babka for a shiny top.