• Put all the dough ingredients in a mixer with a kneading hook. Turn on medium-high speed. And knead until a uniform, and a soft dough is obtained. It can take between 10 and 15 minutes to knead.
• Transfer the soft dough to a greased bowl and leave to rise for a minimum of two hours at room temperature, if you intend to bake it today. And a maximum of 24 hours if you want to bake the next day.
• As soon as you want to bake, after resting in the fridge, take out the dough bowl and let it rest outside for about two hours.
• On a floured surface, roll the dough into a long, thin rectangle.
• Using a plate or spatula, spread the hazelnut spread so that it covers the entire dough.
• Take a handful of chopped nuts and sprinkle over the spread.
• Start rolling the dough with the filling into a long log roll lengthwise to the end.
• Using a knife, cut the log into 2 pieces lengthwise pinch it on one side, and braid it together like a shape of a screw.
• Transfer to your baking pan and preheat oven to 170 ° C.

Vegan Eggwash - optional

• In a small bowl, mix a tablespoon of soy milk and a tablespoon of maple syrup and mix with a silicone brush. Brush the cake before putting it in the oven. Put in the oven and bake for about 30-40 minutes until the dough is baked and golden.

Sugar Syrup

• If you want, you can make sugar syrup that can be spread on top, to give more sweetness and a glossy finish to the cake.
• For the syrup put in a small saucepan 2 cups of water, ⅓ cup of sugar, and 2 tablespoons of dark rum. Stir well and let it reduce until a glossy syrup is obtained.
• Spread the syrup as the cake comes out of the oven using a silicone brush.