Recipe for Hazelnut Rolled Pastries

Preparation of the brioche dough I use a mixer to make this recipe. Pour the warm milk into a bowl with the sugar, yeast, and egg, then mix for 30 seconds. Gradually add half of the flour while mixing. Add the 60 g of butter, then gradually add the rest of the flour. Knead for 10 minutes. Let it rise for 1 to 1.5 hours at room temperature.

Preparation of the hazelnut filling: Mix 120 g of hazelnut powder and 120 g of chopped hazelnuts, leaving some small pieces. Add 3 tablespoons of sugar, 3 tablespoons of brown sugar, 50 g of melted butter, and 50 ml of milk. Mix and set aside.

Shaping Pastries
After the rising time, roll out the dough into a rectangle (50 x 40 cm). Spread the filling over this rolled-out dough. You can roll the dough to form a log and cut pieces, then place them on a baking sheet. You can also fold one side of the dough over two-thirds, then fold the remaining third over the dough to create three layers. Then cut small pieces of 2 cm, stretch the dough, twist it around itself, and form a spiral. Brush with egg yolk or milk mixed with sugar.

Cooking Preheat the oven to 160°C and then bake for 15 minutes. You can add a sugar glaze: for this, mix powdered sugar with a little water. Then spread this glaze over your baked brioche.