Chocolate and hazelnut rolls
|250 g||milk — lukewarm|
|35 g||fresh yeast|
|1||eggs — beaten|
|25 g||butter — melted|
|200 g||hazelnuts — whole|
|80 g||mixed citrus peel|
|1||orange — zest only|
|75 g||dark chocolate — chopped|
|75 g||milk chocolate — chopped|
Warm the milk in a small pan on low heat and then gently mix in the yeast, butter and then the remaining ingredients, finishing with the flour.
Dust the work surface with flour and knead the dough until smooth (10-15 minutes).
Place in a bowl and cover with a cloth, then allow to rise until double in size.
While the dough is rising, make the filling by toasting the hazelnuts and gently crushing them. Allow to cool before combining with the rest of the filling ingredients.
Once the dough has risen, knock it down and gently knead in the filling, working it as little as possible.
Bench rest (let the dough rest on the work surface before proceeding with shaping) for 45 minutes . Roll into 10-12 balls and arrange on a tray into a circular, flower shape. The dough balls should be touching so they melt together when baking.
Cover again and allow to prove for 30 minutes before finishing with egg wash and baking at 200°C for 20-30 minutes.
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