Wheat bun with roasted hazelnuts

I have been making a twist to this recipe on Three wheat buns by using roasted halzel nuts and only using one type of flour instead of two (plain & whole grain). The addition of the roasted is giving an interesting flavour twist being both nutty and sweet. However, I need to reduce the water content another tinme, as the dough was relative wet.

Due to a more wet dough I placed the bun dough in some paper muffin forms to keep their shape. This was not a brilliant idea of mine I have to admit here. The bottom of the bun is sticking to the muffin form, as I have to cut the lower part of the bun with knife, so I do not eat a combination of bun and paper !!!!

Wheat bun with roated hazelnuts: - 22-24 buns

• 150 cracked wheat grains
• 200 g cold water
• 30 g salt
• 1000 g wheat flour
• 20 g yeast
• 2 tablespoons honey or sugar
• 700 g water
• 75 g roasted hazel nuts - skin removed and chopped roughly

1. Start by mixing the cracked wheat grains, salt and water together in a mixing bowl, let it rest cold for minimum 8 hours or night over.
2. As second step you should roast the hazelnuts at 200'C for 8-10 minutes in the upper part of the oven (conventional).
3. Cool down the hazelnuts, before you remove their skin (I used kitchen towel for this purpose) folloed by chopping roughly. 
4. First add the yeast and the flour into the mixing bowl of the mixer.
5. Start to whip on low speed, slowly add in the water and honey. Knead the dough on the mixer for 2 minutes.
6. Add in the soaked cracked wheat grains and knead for another 10 minutes on the mixer.
7. After the kneading process, let the dough raise warm for 1½-2 hour.
8. Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80-90 g per bun.
9. Place the buns a baking tray covered with baking paper, and let the buns raise for another 30-45 minutes.
10. Heat up the (conventional) oven to 225'C.
11. Bake the buns at 225'C for 25-30 minutes in the middle part of the oven.