Juicy Yeast and Nut Snails
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 pack dry yeast
- 2 pinches salt
- 50 grams sugar
- 2 egg yolks
- 125 g butter
- 150 ml milk, possibly a little more
For the filling:
- 200 g suar
- 400 g nuts, round
- 2 egg whites
- 10 tablespoon water
- some bitter almond aroma
For the cast:
- 200 g powdered suar
- 3 drops bitter almond flavor
- 30 ml water
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients for the dough. Melt the butter in a saucepan and add the milk. Check the temperature of the mixture (must not be too warm) and add to the flour mixture with the egg yolks. Knead well. Let the dough rise well for about 1 hour.
- In the meantime, mix all the ingredients for the filling together well. Preheat the oven to 180 ° C (top / bottom heat).
- Roll out the dough to approx. 50 x 30 cm. Spread the mass on it. This works well with a tablespoon that is moistened over and over again. Roll up the dough tightly. Use a sharp knife 18 to cut approximately 2 cm thick slices from the roll. If necessary, flatten the snails and reshape them. Place 9 snails each on a baking sheet. Bake on the middle shelf for about 20 minutes.
- Mix the ingredients for the icing (carefully add the water little by little, the icing should not be too thin) and brush the snails while they are still warm. Let dry.
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