10 h 0 min

Step 1

In a stand mixer’s bowl pour flour, yeast, and sugar. Mix well.

Step 2

Add the egg and sour cream.

Step 3

At the lowest speed knead until the dough starts to come together.

Step 4

Add the butter to the dough slowly-slowly.

Step 5

After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min.

Step 6

Work the dough for a minute and round to a ball.

Step 7

Wrap the dough and let it rest in the fridge overnight.

Step 8

The following day, take the dough out of the fridge. It will and should be a stiff dough.

Step 9

Open the dough with a rolling pin to a 1/2 cm thickness layer.

Step 10

Spread the super soft butter on the dough. Then sprinkle the sugar, cocoa, and cinnamon.

Step 11

Fold 1/3 of the dough from the bottom side up to the middle and 1/3 from the top side on the part that is currently laid in the middle. Like an envelope. Fold the right and left sides inwards so that the filling does not escape from the open sides.

Step 12

Open the dough with a rolling pin again to a 1/2 cm thickness layer.

Step 13

Spread the chocolate hazelnuts spread on the dough and roll it tightly.

Step 14

Place the rolled dough in the freezer for 45 min. It will help us to cut through it beautifully.

Step 15

After the roll cool cut it down the middle with a bread knife.

Step 16

Braid them and place the Rogalach babka in a baking tin, brushed with butter, and with a baking sheet to help to remove the babka from the tin once ready.

Step 17

Let the babka proof for about 2 hours.

Step 18

Preheat the oven to 365F or 185C.

Step 19

Bake for 45 min.

Step 20

In the meantime- make the syrup- just melt the sugar in the water.

Step 21

Take the babka out of the oven. Add the syrup slowly. Add a lot, please.

Step 22

Let the babka cool down completely. Cut to slice. Yo.

Step 23

YASSS!