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SUGAR RECIPE; (Cup size-200ml) 1 kq flour Raw salt 1 packet of vanilla (5 qr) Half a teaspoon less dry yeast 150 ml milk (not hot) 200 qr cream 3 egg yolks 300 qr 300 ml of white cream. 15 min let's start preparing. FOR DRINKS; 500 cr hazelnuts 400 cr powdered sugar (2 tbsp full) 1 teaspoon hil sugar I cooked the sugars in a preheated oven in a convection system at 120 degrees for 30-35 minutes. In small non-convection ovens, the oven is cooked at 150 degrees. RECIPE; (Volume of a cup-200ml) 1 kg of flour A pinch of salt 1 sachet of vanilla (5 g) Less than half a teaspoon of dry yeast 150 ml of warm milk (not hot) 200 g of sour cream 3 egg yolks 300 g of warm butter Knead the dough 5 minutes and proceed to cook it. FOR THE FILLING; 500 g hazelnuts 400 g sugar(2 tbsp) 1 teaspoon cardamom I baked in a preheated oven on a convection system at 120 degrees for 30-35 minutes. In small ovens without convection, it is cooked at a temperature of 150 degrees. RECIPE; (Glass volume-200ml) 1 kg flour A pinch of salt 1 sachet vanillin (5 g) Less than half a teaspoon of dry yeast 150 ml warm milk (not hot) 200 g sour cream 3 egg yolks 300 g melted butter Knead the stiff dough, keep the dough for 15 minutes and start preparing it. FOR FILLING; 500 g hazelnuts 400 g sugar (2 tbsp) 1 teaspoon cardamom I baked in a preheated oven on a convection system at 120 degrees for 30-35 minutes. In small ovens without convection it is cooked at a temperature of 150 degrees.