INGREDIENTS :
600 g (5 cups) flour
300 ml (1 1/4 cup) milk
30 g (2 tablespoons) sugar
1 egg
30 ml (2 tbsp.) vegetable oil
3 g (1/2 teaspoon) salt
7 g (1 tablespoon) dry yeast
5 g (1 teaspoon) vanilla sugar
70 g (1/2 cup) hazelnut cream
Vegetable oil for frying
Powdered sugar for decoration
METHOD :

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