Summary

Ingredients

• 350 g flour
• 1 packet yeast (dry yeast)
• 60 g suar
• 150 ml milk, lukewarm
• 1 egg (s)
• 70 g butter, melted
• 1 pinch (s) salt
• 75 g hazelnuts, round
• 100 g marzipan raw mixture
• 5 tablespoon rum
• 1 tablespoon sugar
• 10 g butter
• 1 tablespoon honey, more liquid
• 1 tablespoon crème fraîche
• some hazelnuts, sliced or flaked almonds

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Instructions

1. Mix the flour and dry yeast in a mixing bowl. Add sugar, milk, egg, butter and salt, knead everything with the dough hook of the hand mixer. Cover the bowl with cling film, let the dough rise in a warm place for about 1 hour.
2. Preheat the oven to 200 degrees Celsius. Line a muffin tin with 12 paper cases or grease the hollows.
3. Puree the hazelnuts, marzipan mixture and rum in the electric chopper to a spreadable mixture. Heat up sugar, butter, honey and creme fraiche and stir, allow to cool.
4. Place the dough on a well-floured work surface and dust with a little flour. Roll out into a rectangle. Spread the nut mixture on top. Roll up from the longer side. Cut the roll into 12 pieces. Place in the muffin bowls with the cut surface facing up. Brush with the honey mixture. Bake on the second rack from the bottom for 20-25 minutes.
5. Take the mold out of the oven and let the muffins cool in it for 5 minutes. Turn the mini cakes back and forth in the tin, remove. Sprinkle with shaved hazelnuts or flaked almonds. Let cool on a wire rack.