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Dough: 150ml (2/3 cup) Milk 1 Egg 50g (1/4 cup) Sugar 2g (1/2 tsp) Salt 5g (1 tsp) Dry yeast 350g (2 3/4 cups) Flour 30g (2 tbsp) Butter Coffee topping: 3g (1 1/2 tsp) Instant coffee 10ml (1 tbsp) Water 1 Egg 40g (4 tbsp) Powdered sugar 50g (1/3 cup) Flour 40g (3 tbsp) Butter
Filling: Hazelnut cream METHOD
Dough: In a bowl add milk, egg, sugar and yeast. Mix, add salt and flour. knead the dough well and add butter. Leave it to rise.
Divide the dough into balls, spread each ball and fill with hazelnut cream. Close it and place it on the pan. Cover it for 10 minutes.
Coffee topping: In a bowl put the instant coffee, water and egg. Mix and add icing sugar, flour and butter. Mix well and put the mixture in a piping bag. Pipe the coffee topping on top of the bun and bake at 180C for 25 minutes. Serve.
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