To Activate the Yeast

1.  In a small bowl, mix the yeast with lukewarm milk and a pinch of sugar. Let it sit for 5–10 minutes until it becomes frothy and bloomed.
   

To Prepare the Dough

1. In a large bowl, combine the bread flour with salt.
2. Add the flour mixture to the bowl of a stand mixer fitted with a dough hook.
3. Pour in the bloomed yeast mixture. Mix until the dough starts to come together.
4. Gradually add the softened butter while mixing. Continue kneading until the dough starts to pull away from the bowl and becomes smooth and elastic.

For the First Proof

1. Transfer the dough to a slightly oiled bowl.
2. Cover and let it rise for about 1 hour, or create a cozy environment by placing a cup of hot water in the oven (oven off) and covering the dough with a towel.

To Prepare the Filling

1. Toast the hazelnuts in a cast-iron pan until fragrant and golden.
2. Chop roughly by hand or pulse a few times in a food processor. Set aside.
3. Have your Nutella ready for spreading.

To Shape the Dough

1. After the first proof, gently punch down the dough to release air.
2. Knead a few times and shape it into a smooth ball.
   

Option A: To Shape the Braided Loaf

1. Gradually roll one portion of dough into a rectangle roughly 30 x 35 cm, about 5 mm thick.
2. Spread Nutella evenly over the dough, leaving a 1 cm border at the edge.
3. Sprinkle with roasted hazelnuts.
4. Roll the dough tightly into a log, pulling it slightly toward yourself as you roll. Pinch the ends to seal and roll a few more times for evenness.
5. Turn the log 90° and cut it in half lengthwise from one end, keeping the far end connected.
6. Twist the two halves together to form a braid, keeping the cut sides facing up. Tuck both ends under.
7. Carefully transfer the braided loaf into a Pullman baking pan.
8. Cover with a tea towel and let it proof for 45 minutes.
   

Option B: To Shape the Knots

1. Divide the remaining dough into 4 equal portions.
2. Shape each portion into a smooth ball by pulling the sides underneath and pinching to seal. Sprinkle lightly with flour and flatten slightly.
3. Roll each ball into a rectangle roughly 20 x 16 cm.
4. Spread Nutella and sprinkle roasted hazelnuts on top.
5. Roll the dough into a log toward yourself and pinch to seal. Roll a few times to make it even.
6. Cut each log in half from one end, keeping the other end connected.
7. Braid the dough gently, keeping layers facing up. Pinch the ends tightly.
8. Hold both ends, slightly stretch, and tuck one end into the center to form a knot.
9. Place each knot on a lined baking tray. Cover with a tea towel and proof for 45 minutes.

To Bake the Loaf or Knots

1. Almost at the end of the second proof, preheat the oven to 165°C fan.
   
2. Lightly brush the loaf and knots with beaten egg white for a shiny finish.
3. Bake the Braided loaf: Bake for 25–28 minutes until golden brown. Or Knots: Bake for 13–15 minutes until golden.

To Cool & Serve

1. Let the bread sit in the pan for 10 minutes.
2. Transfer to a wire rack to cool slightly.
3. Serve warm or slice and enjoy.