Chocolate Yeast Bread (Babka)

My Israeli friend made a delicious chocolate bread when she came round last week. She said that it's traditional to have this bread on the Sabbath in Israel but it is so delicious that I think it could be traditional to have it at any time (although I'm not sure my diet can cope with it). Here's her recipe for Babka:

500g strong plain flour
1 sachet dried yeast
1 tsp salt
50g soft brown sugar
2 eggs
125ml milk
100g softened butter

Put all the ingredients except the butter in the food processor with a dough hook. Knead together for 5 minutes. I added a splash more milk as the dough wasn't coming together. Keep mixing and add the butter bit by bit. Keep kneading for another 5 minutes. Put in a bowl and allow to rise.

Once risen, dived into two and roll each piece of dough out into a rectangle.
Cover each rectangle with Nutella (or butter, sugar and cinnamon or a filling of your choice). Roll up each rectangle from the short end and place into a bread loaf tin.

Leave to rise for an hour until doubled in size.

Brush with a beaten egg and cook in an oven preheated to 170 degrees centigrade for 25 minutes. Once out of the oven, cover with icing sugar or a sugar syrup or leave plain. Enjoy.