Knead the butter with the sugar, egg yolks, vanilla and salt on a smooth surface. Sift over the flour, spread the hazelnuts and work everything until a broken dough.
Leave the dough wrapped in aluminium foil during 2 hours in the refrigerator. Heat oven to 200 degrees. Form an elongated cylinder with mass. cut regular discs, make them balls and make each of them a small hole in the Center.
Place the pastries on a baking tray and cook for 15-20 minutes to half-height.
Remove pasta from the oven and let cool on a wire rack. Cover with powdered sugar sifted.
Heat the jam and fill with it the holes of each paste. Leave the Marmalade to dry well during 12 days before storing the buns in a box.
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