Pastries and dough-based dishes
This sweet yeasted bun is filled with cocoa hazelnut spread, rolled up, and baked until soft and fragrant with cocoa. It makes an impressive treat for breakfast or afternoon tea.
Add the fresh yeast and sugar to the warm milk and wait for it to foam.
Add the flour, oil, egg, and salt, then knead into a soft dough.
Cover the dough and let it rise in a warm place until doubled in size.
Mix the hazelnut spread with the cocoa and cinnamon. Roll the dough into a rectangle, spread the filling in a thin layer, roll it up tightly, and slice it.
Arrange the slices on a baking sheet and brush with egg yolk. Bake in an oven preheated to 180°C / 355°F until golden brown.
Spread the hazelnut filling in a thin, even layer over the dough; otherwise, it may ooze out and stick as you roll it. Allergens: contains wheat (gluten), milk, eggs, and hazelnuts.
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