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INGREDIENTS:
For the dough:
60 g of sugar
9 g of brewer’s yeast
260 ml of warm milk
120 ml of oil or warm butter
1 egg and the egg white of one egg and keep the yolk for browning
500 g of flour (+ or – depending on the consistency)
1 pinch of salt
Prepare the dough by mixing the milk with the yeast. Add the eggs and oil. Add the flour and salt and form a loaf.
Let it rise for at least two hours or until doubled.
Divide the dough into about 15 loaves and let rest for another 15 minutes.
Roll out each loaf and fill with hazelnut cream, then roll up.
Brush with a little egg and decorate as you like.
Bake at 180° for about 20 minutes or until golden brown.
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