Summary

Ingredients

For the dough:

• 400 g flour
• 1 pack dry yeast
• 100 ml milk, lukewarm
• 100 ml water, lukewarm
• 75 grams sugar
• 1 pinch (s) salt
• 75 ml oil

For the filling:

• 200 g almond (s), round
• 4 tablespoon breadcrumbs / breadcrumbs
• 75 grams sugar
• 2 egg (s)

For covering:

• 50 g butter
• 2 tablespoon sugar
• 1 tablespoon honey
• 4 tablespoon amaretto
• 75 g almond (s), (flakes)

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Instructions

1. First, for the dough, sieve the flour into a bowl and mix with the dry yeast and sugar. Add the remaining ingredients and knead everything using the dough hook to form a smooth dough that should no longer stick to the bowl.
2. Cover and let rise in a warm place for about 1 hour.
3. For the filling mix the almonds with breadcrumbs and sugar, add the eggs and mix everything into a spreadable paste. Put aside.
4. Roll out the risen dough on a lightly floured work surface approx. 5-7 mm thick into a rectangle. Spread the filling and roll up from the longer side.
5. Cut into approx. 2-2.5 cm thick slices and place them in a greased springform pan.
6. If necessary, press it a little flat so that the individual snails or roses touch each other.
7. Cover and let rise for another 15-20 minutes.
8. Meanwhile preheat the oven to 180 ° C top / bottom heat.
9. For the topping, bring the butter, sugar and honey to the boil. Deglaze with the amaretto.
10. Finally stir in the almond flakes and distribute the mixture on the cake.
11. Bake in the preheated oven for about 25-30 minutes.
12. Tastes very good when warm, but also stays fresh for a few days.