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1
Place all the dough ingredients in the machine, program for Basic Dough, and press Start.
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2
After the final cycle, remove the dough and let it rest, covered for 10 minutes.
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3
Then proceed with completing the cake.
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4
Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
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5
Melt the butter in a saucepan and cool to lukewarm.
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6
Leave the butter in the saucepan for the next step.
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7
Make the topping.
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8
Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes.
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9
Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
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10
Lightly grease a 13 x 9-inch pan.
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11
Divide the dough into 24 small pieces and roll each piece into a ball.
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12
Place the balls in the saucepan of melted butter and shake them gently to coat.
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13
Place the balls in the prepared pan and flatten slightly.
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14
Spoon the topping over and around the dough.
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15
Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
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16
Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
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17
Make the glaze.
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18
Melt the butter in a small saucepan.
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19
Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur.
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20
Remove from the heat and set aside.
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21
Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake.
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22
Pull the cake slightly into buns and drizzle them with the glaze.
