Coconut and hazelnut cream bombs: sweet and fluffy to prepare at home!
published on 6 June, 2021 at 19:15
This recipe is perfect for a delicious breakfast!
INGREDIENTS
250ml (1 cup) warm milk
500g (4 cups) flour
25g (2 tbsp) sugar
7g (1 ½ tsp) dry yeast
80g (4 tbsp) butter
1 egg
2g (½ tsp) salt
Hazelnut cream
Honey
Powdered sugar
Coconut powder
METHOD
- Pour milk, sugar and yeast into a mixing bowl. Stir. Add butter and egg and mix. Gradually add the flour. Knead the dough. Leave to rest for 2 hours.
- Oil your hands and divide the dough into 9 parts. Roll each part and fill with cream. Make the bombs.
- Leave the bombs to grow for another 15 minutes.
- Coat with egg yolk and bake for 25 minutes at 360°F/180°C.
- Coat the bombs with powdered sugar and then honey. Roll them in coconut and decorate with cream. Serve.
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