In a mixing bowl, make a well in the center of the all-purpose flour. Add the instant yeast, granulated sugar, and warm milk into the well.
Once the yeast has dissolved into the milk, add the vegetable oil, egg white, and salt. Knead the mixture into a soft, non-sticky dough, adding a little more milk or flour if necessary to adjust the consistency.
Cover the dough and let it rest until it has doubled in size.
Divide the risen dough into 12 equal pieces. Roll each piece out into a square, approximately 19x19 cm.
Spread chocolate cream over the bottom half of the dough square, then fold the top half over to cover the filling.
Cut the folded dough into thin vertical strips using a pizza cutter. Place a straw horizontally across the dough and braid the strips over and under the straw to create a woven pattern. Slip the straw out, tuck the ends under, and gently pinch them together to secure the shape.
Place the shaped pastries on a baking sheet lined with parchment paper. Cover and let them rise again until doubled in size.
Brush the tops of the risen pastries with beaten egg yolk and sprinkle with chopped hazelnuts.
Bake in a preheated 180°C (350°F) oven (without fan) until the tops are beautifully golden brown.
Cook it hands-free.
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