Add <quantity>2</quantity> eggs and <quantity>35<unit>g</unit></quantity> of milk to a stand mixer bowl

Add <quantity>245<unit>g</unit></quantity> of high gluten wheat flour and <quantity>25<unit>g</unit></quantity> of sugar

Add <quantity>3<unit>g</unit></quantity> of salt and <quantity>3<unit>g</unit></quantity> of dry yeast

Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated

Increase the speed and knead for 5-10m until the dough is smooth and strong

Add <quantity>70<unit>g</unit></quantity> of butter and knead until it is completely incorporated and the dough is elastic

Transfer the dough to a countertop and shape into a ball

Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

Fill a pot halfway with water and bring it to a simmer over medium-low heat

Place a large bowl over the boiling water and add <quantity>200<unit>g</unit></quantity> of 70% chocolate chip. Make sure the bowl doesn't touch the water

Stir the chocolate until completly melted

Add <quantity>100<unit>g</unit></quantity> of room temperature heavy cream and combine. Remove from heat

Add a pinch of flaky salt and <quantity>1<unit>tbsp</unit></quantity> of rum. Stir to combine. The ganache with rum is ready

Unwrap the Brioche Dough and place on a clean work surface

Roll out the dough with a rolling pin and pre-shape into a rectangle

Place the dough on a tray lined with parchment paper and cover it with cling film

Let it rest in the fridge until cool and firm

Place <quantity>30<unit>g</unit></quantity> of toasted hazelnuts in a plastic bag and crush them lightly with a rolling pin

Dust a work surface with flour and stretch the dough in a rectangle of <quantity>30<unit>cm</unit></quantity> x <quantity>20<unit>cm</unit></quantity>

Spread a generous amount of the Rum Ganache over the dough and sprinkle the hazelnuts evenly

Roll the dough lengthwise. Apply just enough pressure to prevent air pockets in the dough. Seal the ends

Cut the rolled dough in half with a serrated knife

Make a braid and seal the tips by pressing the ends together

Place the babka in a greased pan and adjust it to cover the entire bottom of the pan

Place inside the oven with a bowl of hot water to create a proofeing box. Proof the babka for about 3h until it's fluffy. When you poke it, your finger should leave an indentation in the dough

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Brush the babka with a mix of <quantity>1<unit>tbsp</unit></quantity> of milk and <quantity>1</quantity> egg

Bake for 20-25m until golden brown and firm. If it feels soft and gives in to pressure, it may still need some more baking time

Remove the babka from the mold

Brush with a simple syrup. The babka is ready

Enjoy!