John Myers
Baking: Cocoa Snails, Turkish
The perfect baking: cocoa snails, turkish recipe with a picture and simple step-by-step instructions.
* for the syrup
- 1 packet Yeast dough guarantor
- 80 ml Sunflower oil
- 80 ml Milk
- 2 Eggs
- 3 tbsp Cocoa powder
- 1 tbsp Milk
- 2 tbsp Chopped hazelnuts
- 500 ml Water
- 300 g Sugar
- 1 tsp Lemon juice
- First make the syrup. To do this, put water and sugar in a saucepan, bring to the boil, add lemon juice and then simmer for about 8-10 minutes over medium heat.
- For the dough, knead the flour, yeast dough guarantor, milk (80ml) and eggs. Then cut the dough in half. Knead into a part of cocoa and 1 tablespoon of milk.
- Roll out both doughs approx. 30x20cm. Sprinkle the nuts on the light-colored dough, press down a little, then lay the dark dough permanently. Briefly roll over it again with the rolling pin.
- Now roll up from the long side. Cut the roll into approx. 1cm thick slices.
- Place these on a baking sheet and bake at 180 ° C for about 20-25 minutes.
- Then either dip in the syrup or pour syrup over it.
- Let it cool down and let the syrup soak in.
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