John Myers
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Hazelnut Snail
The perfect hazelnut snail recipe with a picture and simple step-by-step instructions.
dough
- 0,5 piece Fresh yeast cubes
- 75 ml Milk lukewarm
- 80 g Sugar
- 60 g Butter
- 2 piece Egg
- 350 g Wheat flour type 550
- 1 pinch Sea salt fine
filling
- 200 g Ground hazelnuts
- 100 g Hazelnut brittle
- 200 g Hazelnut nougat
- 2 tbsp Nutella
- 1 tbsp Honey of your choice
- 80 g Lowfat quark
- 1 piece Egg yolk
- 1 tbsp Strength
- 1 pinch Sea salt fine
- 1 piece Egg white to coat
- I’ve tried a snail before. But wasn’t presentable. This time, as you can see in the many pictures, it is successful and delicious. Now I’m no longer an apprentice baking apprentice, but a bachelor.
- Dough: Sieve the flour into a bowl, make a well in the middle and crumble the yeast in it. Add the sugar and the lukewarm milk and mix with a little flour to make a pre-dough.
- Let the pre-dough rest, covered, at room temperature for about 30 minutes.
- Now add all the other dough ingredients to the pre-dough and knead into a smooth dough. Cover the dough and let it rest at room temperature for approx. 2 hours or until the amount of dough has doubled.
- Line a loaf pan with parchment paper.
- Filling: For the filling, melt the nut nougat in a warm water bath and mix with the remaining filling ingredients to a smooth mass. If the mass is too firm, add some orange juice.
- Now divide the dough into four portions. Roll out each portion on a floured work surface approx. 25 x 35 and spread thinly with a quarter of the filling mixture.
- Roll up the dough from the narrow side. See the seventh picture of my first role. Then place two rolls of dough next to each other in the mold. Place the other two rolls of dough on top and let the cake rest in the mold for another 60 minutes at room temperature.
- Preheat the electric oven to 180 degrees (top / bottom heat) and bake the cake on the lowest rack for 30 minutes.
- Then reduce the temperature to 160 degrees and brush the cake with the whipped egg white and bake for another 50 minutes (the baking times can vary from oven to oven). To prevent the cake from getting too dark, cover it with a piece of baking paper if necessary.
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