Stuffed pockets: very soft and delicious sweet rolls!

INGREDIENTS
400g (3 1/4 cups) of all-purpose flour
2 eggs
200ml (3/4 cup) of fresh cream
90g (1/2 cup) of sugar
12g of fresh yeast
Lemon (zest)
1 roll of puff pastry
Hazelnut cream
Egg + milk
Sugar
Powdered sugar

METHOD
1. In a bowl add the flour, eggs, fresh cream, sugar, yeast, and lemon (zest) and mix. When the dough starts to form start kneading with your hands. Cover with cling film and let it rest for 20-30 minutes.
2. After waiting time knead the dough on a working surface to obtain the smooth dough and transfer it to the bowl. Cover with cling film and let it rise for 3 hours, or until it doubles in volume.
3. Transfer the dough to the parchment paper on the working surface and flatten it with your hands to obtain the rectangle shape.
4. Unroll the puff pastry on the rolled dough and turn it to the other side. Cut it into 12 pieces and spread the hazelnut cream on each piece.
5. Roll out each piece and transfer to the baking tray covered with parchment paper. Make the cross cuts with the knife. Cover with a cloth and let them rise for 1 hour.
6. After 1-hour brush the buns with the egg + milk and sprinkle with sugar. Bake in oven at 180°C/347°F for 25 minutes.
7. After baking decorate the pockets with the powdered sugar and serve.
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