Nut Snails Vegan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, approx.
- 250 ml almond milk (almond drink)
- 50 g suar, approx.
- 1 pack dry yeast
- 60 g mararine, e.., Alsan
- 1 pinch (s) salt
- 1 tablespoon soy flour
For the filling:
- 200 g hazelnuts, round
- 80 ml water, approx.
- 80 g suar
For painting:
- 2 tablespoon margarine, e.g., Alsan, liquid
- 1 teaspoon, leveled coffee powder, instant
- 1 tablespoon water
- 1 teaspoon sugar
For the glaze:
- 200 g powdered suar
- 2 tablespoon water, possibly more
Print Recipe
Pin Recipe Instructions
- For the filling, mix hot (80-100ml) water with the sugar and hazelnuts. Let cool down.
- For the yeast dough, put all the ingredients in the container of the bread maker. First the liquid ingredients. Set the bread maker to dough program.
- Then roll out the finished dough into a rectangle, brush with the filling, roll up and cut into approx. 2.5-3.0 cm thick slices. Place on a baking sheet lined with baking paper and brush with a mixture of 2 tablespoons of liquid margarine, coffee powder, sugar and water. Cover and let rise for another 20 minutes. Bake at 200 ° C for about 30 minutes.
- Mix the powdered sugar with approx. 2-3 tablespoons of hot water until smooth and spread on the still warm snails.
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