Brioche with hazelnut paste and cherries
Brioche with hazelnut paste and cherries.
Preheat the oven to 180 ° C.
Line the bottom of the spring forms with baking paper and grease the edges.
Roll out the croissant dough and spread thinly with the Nutella. Divide the frozen cherries over it and roll the dough in the length.
Cut the roll into 12 equal pieces. Put 3 rolls of dough together in each spring form, with the cutting edge pointing downwards.
Bake for about 25 minutes in the middle of the oven. Let cool for 5 minutes in the molds. Take out and serve.
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