In your mixer bowl, whisk together 1.5 cups of the flour, sugar, salt and yeast. Then, cut the room temperature butter into the dry mixture until the mix is crumbly. Set that aside.

For the wet ingredient mixture, warm 3/4 cup of milk to 110-115 degrees F. Then add the vanilla, milk and lemon zest to the dry ingredients. Beat the wet ingredients into the dry until the mixture is evenly moistened.

When the mixture is evenly moistened, add the eggs and beat on medium for 2 minutes. Take the remaining 2 and a quarter cups of flour and add it to the batter, stirring until a firm dough forms. If the remaining 2 and a quarter cups of flour isn't enough to get you to a firm dough, add a little more flour at a time (up to 1 more cup of flour) until a firm dough forms.

Turn the dough out onto a floured surface and knead the dough until smooth, about 5-7 minutes.

Place the babka dough ball in a greased bowl, turn it once over to coat the ball. Then cover and set in a warm place for about 1 hour, or until the dough is doubled in size.

When the babka dough is doubled in size, turn it out onto a lightly floured surface and use your silicone scraper to cut it in half. Then cut each half into 4 pieces for a total of 8 little dough pieces.

Roll each piece into a 10x5-inch rectangle.

use an offset spatula to spread a thin layer of Nutella on the dough, leaving 1/2-inch border on all sides. Then sprinkle 2 tablespoons of crumbled halva on the Nutella.

Follow the halva with 1 tablespoon of semi sweet chocolate chips. Then beginning with the long side closest to you, roll the babka dough like a jelly roll.

Pinch the ends and seam together to seal. Turn the babka roll over so it's seam-side down. Then use a sharp knife to slice the roll down the center, cutting it in half lengthwise.

Carefully weave the two halves, one over the other, keeping the cut sides up. Pinch the ends together really well.

Then take one side and tuck its end under itself as you bring the other side around, wrapping it around the tucked end. Tuck that other end under the roll. The bun should look something like a knot. Place the Nutella and Halva Babka Buns on a parchment-lined sheet tray and repeat with the remaining dough for 8 buns.

Then cover the buns and let sit for their second rise, for 30 minutes. Meanwhile preheat the oven to 375 degrees F and place an oven rack in the center position.

Bake the buns until golden, about 15-20 minutes. Rotate the pans, front to back, during baking as necessary for even browning. While the buns are baking, make an optional sugar/butter glaze for the finished buns.

In a saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat over medium heat and simmer until the sugar is dissolved. Off heat, stir in 2 tablespoons butter until the butter is melted. When the buns come out of the oven, brush the sugar glaze on the buns while they're still hot.

Transfer the glazed buns to a wire rack to cool slightly before serving.