Pour the oat milk into a saucepan and add the sugar and vanilla sugar.
Bring the milk to a boil while stirring, then add the semolina. Continue stirring until the mixture thickens and begins to separate at the sides of the pan.
Add the knob of vegan butter substitute and stir until it has completely dissolved.
Add the potato starch, stir it in evenly.

Once the temperature is comfortable for your hands, take a heaped teaspoon of the mixture on the palm of your hand and roll the semolina dumplings. If it gets too sticky, moisten the palm of your hand a little with cold water.

Roasted Hazelnut Layer:

Roast the whole hazelnuts in a pan to loosen the skin. Put all the nuts in a kitchen towel and rub them together, most of the skin will stick to the towel.
Place the nuts on a chopping board and chop them into small pieces (You can also buy ready-chopped nuts if you want to make this quicker – but fresh roasted are more delicious).
Put all the nuts back into the pan, roast them again, and sprinkle the 1.5 tsp sugar over them for a light caramelization.

Now, we take our semolina balls and roll them through the hazelnuts, then roll the layer of nuts between the palms of our hands, so they stick nicely to the dumplings.