Swedish chocolate bun- Semla

Every chocolate lover's dream. A luxurious variation of the classic Swedish semla with hazelnut cream and fluffy cocoa filling, topped with cocoa nibs and chocolate sauce.

Mix all the ingredients for the dough in a dough mixer. Work the dough for about 8 min. Leave to rest for about 30 min.
Pick up the dough and divide into pieces of 60 g each, roll and place on trays. Leave to rest for about 1 hour.
Brush the buns with egg and bake in an oven at 200° for 8–10 min, let cool.

Filling:

Cut off a small lid on each bun. Whip the cream with sugar and cocoa.
Fill the buns with the hazelnut cream and the chocolate filling. Sprinkle with cocoa nibs and drizzle with chocolate sauce.
Place the lids on and sift icing sugar over.