Chocolate buns
Instructions
In a pitcher, combine the slightly warmed malt and yeast mixture; after 5 minutes, add the oil.
In a bowl, combine the flour, chopped hazelnuts, cinnamon, and salt. Gradually pour the liquid mixture into the center and begin kneading. Knead for at least 10 minutes; the dough should be firm yet soft.
Let the dough rest, covered, in a warm place for about 2 hours, or until it has doubled in size. After this time, chop the chocolate and incorporate it into the dough; mix well and divide the dough into 30-g balls; this will yield about 35 rolls. Place the rolls on a baking sheet lined with parchment paper and brush the surface with a mixture of milk and water. Let them rise for 15 minutes until slightly puffed.
Bake in a preheated oven at 170°C for about 20–25 minutes, or until lightly golden.
Ideally, place a terracotta dish filled with water in the lower part of the oven to add a bit of moisture during baking.
