Hefezöpfe (Yeast Braid) - Almond Hefezopf & Nutella-Almond Hefezopf

Our family's favourite and the following recipe belongs to my dear sister-in-law, Maria. Normally, milk is used to make this kind of yeast bread but this time, I added warm water taken directly from the tap. Furthermore, I added flour type 550 instead of the normal plain flour type 405 and I found the texture much softer and better.  Kindly note that I divided the dough into two in order to get two different types of bread.  Of course, you can bake one or the other according to your preference.

Ingredients:
600 g flour (type 550) or plain flour (type 405)
80 g fine sugar
1 egg white
1 tsp salt
40 g butter, to be gently melted
250 ml warm water (straight from the tap)
1 cube à 42 g fresh yeast, to be crumbled

Extra Ingredients for Almond Hefezopf:
10 g almond slices
1 egg yolk, to be mixed with 1 tbsp fresh cream

Extra Ingredients for Nutella-Almond Hefezopf (to be mixed together):
100 g Nutella
50 g chopped almonds

Glaze Ingredients (to be mixed together):
100 g icing sugar
about 1-2 tbsp water

Method:
In a mixing bowl, add flour, sugar, egg white, salt and melted butter.  In a small jug, mix warm water and crumbled yeast together.  Stir until yeast is dissolved and add to mixing bowl.  Knead dough until it leaves the sides of bowl.  Cover bowl with a damp cloth and leave aside to let dough rise to double its volume.

Divide dough into two portions.  Through my experience, I will get a total of about 1040 - 1050 g which I will divide into two.

Almond Hefezopf:
Divide dough into 3 portions à 170 g.  Roll each portion into a long shape of about 35 cm long.

Arrange each portion as shown below:

Place on a greased baking tray.  Brush with water and leave aside for about 20 to 30 minutes to rise.

Then, brush with egg yolk/cream mixture and sprinkle with sliced almonds.

Bake in a preheated fan oven at 160° - 170° C for about 25 minutes or until golden brown. Once done, brush with glaze while still hot.

Nutella-Almond Zopf:
Roll out dough into a rectangular size of 26 cm x 33 cm.  Spread Nutella-almond mixture, making sure the edges are left free.

Start rolling from the long side.

Place rolled dough on a greased baking tray with the seams underneath.  From the middle, cut dough into two and then, braid by placing each portion over or under each other.

Repeat on the other side by cutting dough into two and repeat procedure.

Brush dough (not on filling) with egg yolk/cream mixture and leave to rise for about 20-30 minutes. Bake for about 25 minutes.  Once done, brush with glaze while still hot.

Bon Appetit!