Mix the yeast with the milk, sugar and salt. Gradually add flour, knead with the KüMa until the dough separates from the edge of the bowl (possibly add a little more milk or flour, depending on the case). Let rise in a warm place covered with foil until the dough has doubled in volume (approx. 30 minutes).
During this time, roast the hazelnuts in a pan until golden brown, leave to cool.
Now dust the work surface with a little flour and knead the dough again. Roll out the dough into a rectangle approx. 0.5-1cm thick (approx. 30x80cm), should the dough contract, let it relax briefly (approx. 15 min.) And roll out again. Brush with Nutella (leaving an edge of approx. 2-3cm free), then spread the banana slices on top, and finally sprinkle with the roasted hazelnuts. Slowly roll up the rectangle from the long side, shape into a snail with the seam facing down, tuck the end underneath. Place on a baking sheet lined with baking paper and let the dough rise until it has significantly increased its volume.
Preheat the oven during this time.
If you want, you can brush the bread roll with a little milk and sprinkle with hazelnuts.
Bake the bread snail on the lower rail at 220 ° C for about 10 minutes, then switch the oven back to 180 ° C and finish baking in about 25-30 minutes.
Tip: Of course, you can also choose other types of nuts, e.g., ground almonds or walnuts, depending on your taste. The bread snail tastes warm and cold and is ideal for breakfast, picnic or brunch.
Ingredients
Print Recipe
Pin Recipe