Nut-nougat cream bombs

Ingredients for 1 servings:

• 200 g flour
• 25 g cornstarch
• 2 g dry yeast
• 1 tbsp sugar
• 1 pinch of salt
• 150 ml buttermilk or ayran or milk
• 1 egg white
• 20 g butter, soft
• 8 tsp hazelnut spread

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

a kind of roll filled with nut-nougat cream, makes 8 pieces

Mix the first five dry ingredients together. Now gradually add the soft/liquid ingredients (except the hazelnut spread) and knead with the dough hook until you have a smooth dough. You may need a little more or less milk. Now let the dough rise, loosely covered, in a draft-free place for 30-60 minutes. Then knead briefly again, then divide the dough into eight equal parts (I always weigh them) and shape them into balls. Place these balls on a baking sheet lined with baking paper and flatten them. Place a teaspoon of hazelnut spread into the center of each flatbread and fold the flatbreads up from the sides so that the spread is enclosed in the ball. Now brush the ball with a little water and let it rise, covered, for another 15 minutes. Finally, place the baking sheet in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 15 minutes. Tip: The bombs still taste delicious after one or two days. I keep them in the fridge.