Stir yeast with 1 tablespoon of sugar until liquid. Melt 50 g butter, remove from heat. Add milk. Put salt, 350 g flour, 3 tablespoons sugar and egg in a bowl. Add milk mixture and yeast. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for approx. 45 minutes in a warm place
For the crumbles, chop the chocolate and melt it over a warm water bath. Chop the hazelnuts. Knead 75 g soft butter, 75 g flour, 75 g sugar, cocoa, nuts and liquid chocolate into crumbles
Grease the recesses of a muffin tray (12 recesses) well. Knead the dough again and divide it into 12 equal pieces. Form into balls, fill with 2 toffee each and place in the hollows. Spread crumbles on the balls. Cover and leave to rest in a warm place for another 30 minutes
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool briefly, remove from the tin and allow to cool on a cake rack. Place in paper baking cups and dust with icing sugar
waiting time approx. 2 hours