Add the ingredients into a jug, stir to combine and set aside.

Fit the Creaming Beater, add the ingredients into the appliance bowl and fit the splashguard.

Mix for 30 seconds on speed 1 while slowly pouring the milk mixture, then mix for an additional 30 seconds on speed 1.

Cook for 7 minutes at 85ºC on speed Min.

Transfer the mixture into a medium bowl, cover with plastic wrap, and chill in the fridge until ready to use.

Clean the appliance bowl and fit the Dough Tool. Add the ingredients into the appliance bowl and mix for 3 minutes on speed Min.

Add butter and mix for 8 minutes on speed 1.

Remove the Dough Tool and the appliance bowl, cover with a kitchen towel, and let rest for 30 minutes.

Place a whole butter between two sheets of parchment paper and roll out to a 20 cm x 20 cm square; chill in the fridge.

Roll the dough on a lightly floured surface into a 40 cm x 20 cm rectangle.

Remove the chilled flat butter from the fridge, remove parchment paper, and place the butter in the centre of the dough.

Pull the edges of the dough into the centre and tightly pinch the seams to seal.

Roll out the dough into a 60 cm x 20 cm rectangle, ensuring the middle seam is rolled vertically.

Fold the two ends of the dough to the middle, then fold the dough over in half and cover with plastic wrap; chill in the fridge for 1 hour.

Roll the dough on a lightly floured surface into a 60 cm x 20 cm rectangle again.

Fold the dough into thirds and cover with plastic wrap; chill in the fridge for 30 minutes.

Roll out the dough until 4 mm thick and cut into a 60 cm x 40 cm rectangle. Brush the dough with a little water.

Roll the dough into a log starting from the short side and cover with plastic wrap; chill in the fridge for 20 minutes.

Grease a baking tray and line with parchment paper; grease the ring moulds and place onto the baking tray.

Remove the chilled dough from the fridge, trim the ends, and cut into 4.5 cm pieces. Place each piece into ring moulds and cover with a damp kitchen towel.

Prove for 2 hours and 30 minutes.

Preheat the oven to 175ºC. Place a sheet of greaseproof paper on top of the ring moulds, then place another baking tray on top.

Bake for 15 minutes at 175ºC.

Remove from the oven, carefully flip the rolls, and place them back into the moulds. Bake for another 15 minutes at 175ºC.

Remove from the oven and let cool completely on a cooling rack.

Clean the appliance bowl and fit the Whisk Tool. Remove the crème pâtissière from the fridge and place in the appliance bowl.

Add Hazelnut praline and fit the splashguard. Mix for 20 seconds on speed 6.

While the machine is running, gradually add butter and mix until soft and airy for 5 minutes on speed 5.

Mix for 2 minutes on speed Max.

Transfer the mixture into a piping bag fitted with a long tip. Carefully pierce two holes on top of each roll.

Pipe the filling into the rolls and over the top of each roll to cover the two holes.

Sprinkle the crushed hazelnuts over the filling.