Nut snails

Ingredients for 1 servings:

• 500 g flour
• 2 packets of dry yeast
• 60 g sugar
• 100 g butter, liquid
• 250 ml milk, lukewarm
• 75 g butter, soft
• 150 g sugar
• 150 g hazelnuts, ground
• 3 drops of bitter almond flavor
• 50 ml cream
• powdered sugar
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Yeast rolls, quick version or prepared the day before

Knead the ingredients into a yeast dough and let it rise in a warm place for about 20-30 minutes. The dough should have visibly increased in size. Then roll it out to about 1.5 cm thick (I always do this on a silicone mat, as this makes it easier to roll out later). Mix the filling ingredients until smooth and spread it over the dough. Now roll up the dough sheet from one side, cut into about 3 cm thick slices, and place them on a baking sheet lined with baking paper. Cover the snails again and let them rise for about 20 minutes. Preheat the oven to 210°C (top/bottom heat) and bake the pastries on the middle rack for about 15-25 minutes. While the snails are still slightly warm, cover them with a glaze made from powdered sugar and lemon juice. The amount of sugar can be adjusted depending on how thick you want the glaze to be. If you prefer, you can also make the yeast dough cold the day before. The amount of yeast is thus reduced to approx. 5 g yeast or approx. 1/4 teaspoon dry yeast.