Hazelnut cream tacos1

Hazelnut cream tacos


This recipe is perfect for an indulgent breakfast or brunch.


  • 600g (5 cups) flour
  • 300ml (1 1/4 cups) milk
  • 30g (2 tbsp) sugar
  • 1 egg
  • 30ml (2 tbsp) vegetable oil
  • 3g (1/2 tsp) salt
  • 7g (1 tbsp) dry yeast
  • 5g (1 tsp) vanilla sugar
  • 70g (1/2 cup) hazelnut cream
  • Vegetable oil for frying
  • Powdered sugar for decorating


  1. In a bowl combine warm milk, sugar, and dry yeast. Whisk well and let sit for 10 minutes.
  2. Add oil, egg, and vanilla sugar, and whisk to combine.
  3. Stir in flour and a pinch of salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
  4. Cover and let sit for 1 hour.
  5. Roll the dough with a rolling pin and cut round shapes with a cookie cutter or a bowl.
  6. Place a teaspoon of hazelnut cream in the middle of a round shape and close the edges, pressing slightly, to create a “taco”. Continue with the remaining rounds. Let tacos sit for 15 minutes.
  7. Fry in hot oil for 3-4 minutes on each side or until golden.
  8. Add a thin string of hazelnut cream on top of each taco.
  9. Decorate with powdered sugar and serve.