Pour water into the bowl of the stand mixer fitted with Dough Hook. Add yeast, sugar, flour, salt, and 1 tablespoon of butter.

Turn the stand mixer on speed 2 and knead for about 7 minutes.

Wrap the dough in cling wrap and place in the fridge for 30 minutes.

Roll out the dough into a long rectangle.

Soften the butter by pounding it with a rolling pin.

Place the butter in the middle of the rectangle and fold the dough over it, meeting the edges on top of the butter.

Close the edges and roll the dough out into a long rectangle of about 50 cm.

Fold the dough by taking 1/3 of the dough from one side and 3/4 of the dough from the other side. Roll out again into a rectangle and fold the dough again. Repeat one more time.

Fold the dough and cut through the sides. Wrap the dough in cling film and place in the fridge for 45 minutes.

Roll the dough into a rectangle of about 60 x 12 cm.

Roll the dough starting from the top edge to the bottom and cut into 6 equal pieces, making sure the pieces are 0.5 cm longer than the height of the pastry ring being used.

Butter the pastry rings and place them on a baking tray lined with baking paper.

Place the dough rolls inside each pastry ring and cover the tops with a sheet of baking paper.

Let them rest for 1.5 hours at room temperature. Place another baking tray on top with sufficient weight (baking beans or a baking stone).

Bake in a 210°C preheated oven for about 35-45 minutes until golden brown. If not fully cooked, continue baking for another 5 minutes.

Remove from the oven and pastry rings. Brush the tops with simple syrup and return to the oven for 2-3 minutes until caramelized.

Let the rolls cool completely. Fill with pastry cream and finish with hazelnut spread and chopped nuts.