This bun, made by filling sweet yeasted dough with cocoa-hazelnut spread and rolling it up, gains a soft, cocoa-scented texture when baked in the oven. It's one of the impressive flavors of breakfast and tea time.
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 cocoa and cinnamon; roll out the dough into a rectangle, spread a thin layer over it, roll up tightly, and slice.
Arrange the slices on the tray and brush with egg yolk; bake in a preheated 180-degree oven until golden brown.
Important: Spread the hazelnut paste over the dough in a thin, even layer, or it can overflow and stick while rolling. Allergens: contains wheat (gluten), milk and dairy, egg, hazelnut (tree nut).
Chilling the roll in the freezer for a few minutes before slicing gives neater slices.
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