Viennese vanilla rolls

As my son does not like walnuts, these are his but also our finest vanilla rolls. I am writing the recipe because of it .... Happy birthday to you, son !!!

Preparation steps

Fry the hazelnuts and almonds and grind them into a fine. Sift flour on a board, add almonds, hazelnuts, sugar, salt, egg yolks and cold butter cut into strips, then knead a crispy dough. Wrap it in cling film and leave in the fridge for two hours.
From the dough, form a roll the thickness of a little finger, cut into sticks about 5 cm long and shape into rolls. I shape them by gently bending the ends of the rods with my fingers towards the middle. Arrange them on a baking sheet lined with baking paper and bake them for about 10-15 minutes in a preheated oven at 190 ° C.
Mix vanilla sugar with powdered sugar and roll the still warm croissants in the sugar. Cool them on the grill and store in boxes.

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