Brioche rolls with hazelnut filling (Hazelnut Croissants aka. Nusshörnchen)

Preparation steps

• Heat the milk to be lukewarm, and in 100 ml add sugar and yeast, mix well and set aside to foam the yeast.
• Sift flour into the vanilla, add a pinch of salt, 50g sugar, vanilla and lemon zest, 2 egg yolks, warm milk and yeast and mixer, with spiral extensions or by hand, start kneading the dough and add a third of the softened butter, which you previously cut into dice. Knead until the butter blends well with the dough, you will get a very soft and smooth dough. Lightly flour the work surface, pour the dough out of the vanilla and knead it by hand, without adding flour. The dough is soft and does not stick to your hands, if it sticks, add very little flour. (I didn't need more flour) Flour lightly with a rolling pin, return the dough, which you shaped into a ball, and flour the dough on top with a little flour. Cover with transparent foil and leave in a warm place for the dough to double in quantity.
• While the dough is growing, make a filling. Put water and sugar in a pan and let it boil, turn off the heat and set aside, add butter and melt it and finally add ground hazelnuts, mix well and set aside to cool.
• Pour the risen dough on a lightly floured work surface, mix again and divide in half. Stretch each half into a rectangle, about half a cm thick, and cut in half along the longer side and then into 5 more parts on the shorter side, so you get 10 smaller rectangles. Cut each rectangle down into several cuts, but not to the end. (that is to make the patterns on the muffins nicer) and at the beginning put a spoonful of chilled hazelnut filling. Wrap them in rolls. If it is easier for you to make them in the classic way, ie the dough is stretched in a circle and then divided into 12 parts, do so. There are no rules here, let everyone make them as it is best and easiest.
• Arrange the rolled muffins on a baking sheet, which you have covered with baking paper or grease with cold butter. Cover with cling film and leave for another half an hour, in a warm place, to rise once more.
• Coat the risen dough with beaten egg yolk and a spoonful of sour cream and bake in a preheated oven at 175 ° C for about 20 to 25 minutes or until slightly browned. Cool them on a wire rack, sprinkle with powdered sugar and enjoy them.
• Pleasant !!!!!!