Hazelnut cream bombs: fluffy and really yummy!

INGREDIENTS
210g of hazelnut cream
300g (2 1/2 cups) of flour
50g (1/4 cup) of sugar
7g of fresh yeast
125ml (1/2 cup) of milk
4g (3/4 tsp) of salt
30ml (1/4 cup) of vegetable oil
Egg yolk
Powdered sugar

METHOD
1. Take the hazelnut cream with a spoon and transfer it to the plate covered with parchment paper creating the balls. Transfer to the freezer for two hours or until frozen.
2. In a bowl add the flour, sugar, yeast, milk, salt, and vegetable oil and mix to combine all together.
3. When the dough starts to form knead with your hands to obtain a smooth dough. Cut with a knife to make a classic cross-cut, cover with cling film and let it rise for 2 hours.
4. After the rising time has elapsed, transfer the dough to the working surface and knead it by hand for a few minutes.
5. Divide the dough into 6 equal parts and make the balls. Flatten each ball with your hands and put the frozen hazelnut cream ball on. Close it to itself to obtain the ball.
6. Transfer the balls to the baking tray covered with parchment paper and brush each one with egg yolk. Let them rise on the tray for 1 more hour or until is double in volume.
7. Transfer the bombs to the oven and bake at 190°C/374°F for 15 minutes. Decorate with powdered sugar and serve.
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