Summary

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

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Instructions

1. For the filling, mix hot (80-100ml) water with the sugar and hazelnuts. Let cool down.
2. 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.
3. 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.
4. Mix the powdered sugar with approx. 2-3 tablespoons of hot water until smooth and spread on the still warm snails.