Breakfast buns with hazelnuts

Fresh, soft buns for breakfast? Slightly warm, with hint of hazelnut and lemon? You want? I tought you might. This is a recipe I bookmarked ages ago at papilles et pupilles, when I had bought a jar of almond purée out of sheer curiosity and was looking for things to do with it. I finished the jar without ever making the buns but the bookmark stayed put. Thank god it did! Those buns are fantastic! And apart from the resting time overnight, they're finished within minutes! I can't believe this recipe hasn't travelled around the world like the no-knead bread. Go make them! Now! And spread the word!

Breakfast buns with hazelnuts (makes about 12)

• 500g plain flour
• 2 eggs, beaten
• 1 plain yoghurt
• milk (the eggs, yoghurt and milk have to add up to 425ml)
• 1 tablespoon hazelnut purée (the plain kind without sugar)
• 80 powdered sugar
• 1 generous pinch of salt
• 1 packet dried yeast
• peel of half a lemon (the original recipe uses combava)

In the evening, combine all the ingredients to make a shaggy and wet dough. Cover and put it in the refrigerator overnight. The next morning, tip the dough onto well floured surface and shape it into a roll that you cut into 12 equal pieces. Roll the dough pieces into balls and put them into a buttered muffin tray. You can cut a roughly nut-sized piece off each piece of dough and put a little ball on top of each bun to get the typical brioche shape. I did, but they flattened out during baking. Cover with a damp kitchen towel and let rise on the kitchen counter for about 1-2 hours. Bake for 15 minutes at 200°. Remove from the oven and brush with a little milk (or eggwash before baking). Let cool on a wired rack for a few minutes. They are best eaten fresh with butter and marmelade - I thought lemon was a particulary good match.