"My recipe is really a combination of Orly’s genius idea to stuff a babka with nutella, Ba-li’s tried-and-true dough which I have updated only slightly and a technique from Jerusalemthat ensures that ooey gooey babka taste and texture we all crave.
This recipe is easily pareve-erized. (Yes, you can make this nondairy.) You can either buy a nondairy hazelnut spread or you can also make your own using a recipe like this one. It’s perfect to enjoy with a cup of tea of coffee. Or, if you’re like my daughter, you’ll just dig right in."