Add all the dry ingredients for the babka dough to a bowl, mix to combine. Add the liquids, mix well until incorporated. Transfer the dough to a clean dry surface and knead it for about 15 minutes. Put the dough back in the bowl, rub it with some olive oil, cover with a tea towel and let it proof for about 45 minutes.
Remove the dough from the bowl and with the help of a rolling pin, spread the dough in a shape of a large rectangle. Add the hazelnut chocolate spread to the dough avoiding the ends, live a room of 1 inch on each side of the dough.
Preheat the oven to 180C (356F).
Roll it all the way until the end, pinch the seam, cut it in the middle but leave it connected at the top, then braid it, tie the ends, transfer the babka to a baking tin and let it proof for 30 minutes more. Put it in the oven for 45 minutes.
Remove from the oven and remove the babka from the tin and place it in a cooling rack so it doesn't get wet.
Baking tin measures 24 x 12 x 7cm