Pinch off golf ball-sized pieces of dough with floured hands and roll each into a ball. Press your thumb into the centre of each ball and pull the dough upwards at the sides. Spoon some of the filling into the hollow and mold the dough around it to make a pear shape, adding more flour to your hands if you need to. The coxhinas should look like Hershey’s Kisses, at the end, and have plenty of filling in them. Put the egg and crumbs in separate bowls. Dip each coxhina in the egg and then the crumbs, remoulding them into the pear shape if you need to. At this point the coxhinas can be frozen, if you want.