Preparing the Dough:

1. Combine Ingredients: In a stand mixer with a dough hook, combine milk, sugar, yeast, salt, and flour. Mix until combined.

2. Add Eggs: Add eggs one at a time, mixing well after each addition.

3. Add Butter: Gradually add softened butter in small portions, incorporating each piece before adding more.

4. Knead the Dough: Let the mixer knead the dough for 8-10 minutes until elastic and slightly sticky.

5. First Rise: Transfer dough to an oiled bowl, cover with cling film, and let rise for 2 hours, or until doubled in size.

Shaping the Babka:

1. Prepare the Pans: Line two loaf pans with parchment paper and lightly oil them.

2. Divide and Roll Dough: Once dough has risen, divide it into two equal portions. Roll each into a 33 cm x 25 cm (13″ × 10″) rectangle.

3. Spread Nutella: Spread half of the Nutella over each dough rectangle using an offset spatula.

4. Form the Log: Roll each dough rectangle tightly into a log from the long side.

5. Chill the Dough: Wrap the logs in cling film and freeze for 10 minutes to firm up.

6. Slice and Twist: Cut each log in half lengthwise, turn the cut sides up, and twist the two halves around each other.

7. Transfer to Pans: Place the twisted dough into prepared loaf pans and repeat with the second dough ball.

Second Rise and Baking the Babka:

1. Second Rise: Cover pans with cling film and let the dough rise for 2 hours.

2. Preheat Oven: Preheat oven to 190°C (375°F).

3. Bake the Babka: Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Syrup:

1. Make the Syrup: Combine water and sugar in a pan, heat until sugar dissolves. Bring to a boil and simmer for 10 minutes.

2. Add Lemon Juice: Add a few drops of lemon juice, then remove from heat.

Finishing the Babka:

1. Brush with Syrup: After baking, remove babka from oven and brush with syrup for a glossy finish.

2. Cool and Slice: Let babka cool for 10-15 minutes before slicing and serving warm.