To make the poolish, mix the zopf flour, milk and fresh yeast in a bowl or big glass jar. I use a 500ml Weck glass jar for it. Close it with the lid or a plastic wrap and leave it to sit at room temperature for 5 hours. Your poolish will rise to at least double the size, so make sure to use a jar which is big enough.

After 4 hours, take out the milk and butter from the fridge and let it warm to room temperature (1 hour is a suitable time).

Add the poolish, zopf flour, milk, fresh yeast, salt and lemon zest to your kitchen machine and knead at the lowest possible speed for 5 minutes.

Turn the speed level one up and knead for another 5 minutes.

Add the butter, piece by piece, until well combined with the dough. This will take you about 5-10 minutes.

Add the sugar and bourbon vanilla sugar and mix for another 5 minutes until the sugar is combined with the dough.

Cover the bowl with a damp kitchen towel and let it rise for 2 hours at room temperature.

Meanwhile, roast the hazelnuts for 5 minutes over medium heat and chop them either in a food processor or with a knife. Set aside.

After 2 hours, your dough should have doubled in its size. Place it on a well-floured working surface and roll into a square (25cm x 40cm).

Spread it with the Nutella and sprinkle the chopped roasted hazelnuts over.

Scroll the dough, from the shorter side, into a long roll. Cut the long roll lengthways down the middle in half. Then place one end over the other, the inside part with the Nutella has to be on top. Continue to twist it until you have a nice braided loaf.

Line a loaf pan with baking paper and transfer your braised Nutella loaf carefully into it. Cover with a damp kitchen towel and leave it in your fridge overnight. Your dough will now slowly rise overnight.

The next morning, preheat your oven to 190°C/350°F (conventional). It will take up to one hour till your entire oven reaches this temperature.

Bake your Nutella Zopf for 35 minutes and let it cool down on a rack.