Before shaping the loaf line a loaf tin with grease proof paper.
Tip the dough out onto a lightly floured surface and roll out into a long thin rectangle. (The shortest edge should be roughly the same length of your loaf tin).
Spread the filling over the dough and then sprinkle over the chopped hazelnuts.
Starting on one of the short sides of the rectangle, tightly roll the dough into a log.
Seal the dough by pinching the dough together to create a seam.
Place the dough seam side down and then cut in half lengthways so that you have two long halves of dough with the filling exposed.
Pinch the top two ends together and then criss-cross the two lengths of dough over each other to form a two stranded plait.
Pinch the bottom two ends together and scoop the loaf into the lined loaf tin.
Cover the dough and leave to rest for another 30 minutes - 1 hour until the dough has risen to fill the tin.
While the dough is rising for the second time, pre-heat your oven to 180C/350F/gas mark 4.