Summary

Ingredients

• 90 g hazelnuts, round (70 for douh, 20 for crumble)
• 30 g yeast, fresh
• 50 grams sugar
• 150 ml milk
• 370 g flour, plus flour for processin
• 3 egg yolks
• 70 g butter, soft
• 1 pinch (s) salt

For the sprinkles:

• 70 g butter, cold
• 100 g flour
• 50 grams sugar
• 1 pinch baking powder
• 1 packet vanilla sugar

For the filling:

• 2 egg yolks
• 50 ml sweet cream
• 0.5 teaspoon ½ cinnamon
• 300 g rhubarb, cleaned
• Powdered sugar, for sprinkling

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Instructions

1. Toast the hazelnuts in a pan without fat until golden brown. For the dough, dissolve the yeast and sugar in the lukewarm milk. Knead with flour, 70 g hazelnuts, egg yolk, butter and a pinch of salt to form a smooth dough. Cover and let rise in a warm place for 1 hour. In the meantime, for the crumble, rub the butter, flour, sugar, baking powder, vanilla sugar and the remaining hazelnuts (20 g) into crumble with your hands, chill. For the filling, whisk the egg yolks with the cream and cinnamon. Prepare the rhubarb and cut into ½ cm cubes. Knead the dough together on a floured work surface and roll it out into a rectangle about 40 x 25 cm. Brush with half of the egg yolk mixture, sprinkle with half of the rhubarb and half of the crumble. Roll up the dough from the lower long side. Cut the roll with a sharp knife into 2 cm thick slices. Place the slices on a baking sheet lined with baking paper. Brush with the rest of the egg yolk mixture, sprinkle with the rest of the rhubarb and the remaining crumble. Bake the rhubarb snails in the preheated oven at 180 degrees (gas 2-3; convection not recommended) on the lowest rack for about 25 minutes. Take out of the oven and let cool slightly on a wire rack. Dust with powdered sugar and best enjoy warm.