Nut Snails Vegan

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

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

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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