30 pasty rolls
 
Ingredients:
1 kg white flour
1 packet of Shimrit yeast
2 tablespoons bakery enhancer
¾ cup sugar
200 gr. soft butter
5 eggs 
½ cup warm milk
2 teaspoons salt
25 gr. melted butter for buttering pan
 
Filling:
1 jar of Loacker hazelnut spread
 
For brushing on the pastry:
1 whisked egg
 
For Serving:
Confectioner's sugar
 
Directions:
  1. Freeze the spread for about three hours. Remove from freezer and create 30 balls using a Parisian spoon or regular spoon. Place the balls on a tray lined with baking paper and freeze for about one hour.
  2. Transfer the flour, yeast, bakery enhancer and sugar to a mixer ball with a kneading hook and mix for half a minute. Add the butter and eggs and continue to mix for about 3 minutes. Add the milk and salt and mix for about another 4 minutes until the dough is of uniform consistency, flexible and slightly sticky.
  3. Butter a bowl and transfer the ball of dough and butter it as well. Cover the bowl with a nylon bag and let the dough rise for about half an hour until doubled.
  4. Transfer the dough to a floured working surface and divide it into 30 units. Slightly flatten each unit, put in a ball of frozen chocolate in center, close and roll into a ball. Transfer the balls to a muffin tray, brush with a whisked egg, cover and let rise for about 35-40 minutes.
  5. Bake in an oven preheated to 170 degrees for about 20 minutes until the pastry rolls become golden brown. Sprinkle with confectioner's sugar before serving.