Combine 477g flour, 5g baking powder, 120g egg, 206g milk, 5g salt, 184g vegetable oil, 16g vinegar, and 206g yogurt; knead into a smooth dough.
Divide the dough into small balls, cover, and let rest for at least 30 minutes.
Coarsely chop 100g walnuts and 100g hazelnuts; mix them together for the filling.
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