John Myers
Hazelnut Snails
The perfect hazelnut snails recipe with a picture and simple step-by-step instructions.
- Yeast dough ala rose light
- 500 g Flour
- 0,5 dice Yeast
- 250 ml Milk lukewarm
- 50 g Melted butter
- 70 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- Amarylis filling:
- 200 g Ground hazelnuts
- 1 Egg
- 3 tbsp Sugar
- 3 tbsp Milk
- 1 tbsp Nutella
- For painting:
- 1 Egg yolk
- Milk
- Powdered sugar, optional
- Put the flour with salt, sugar and vanilla sugar in a bowl and mix. Warm the milk and dissolve the butter and yeast in it. Add the milk and yeast mixture to the dry ingredients and knead everything into a soft dough. Cover and let the dough rest for about 30 to 45 minutes.
- For the filling, mix the hazelnuts with the egg, milk, sugar and Nutella to a spreadable mass.
- Roll out the dough into a rectangle on a floured work surface and spread the filling on it. Roll up from the long side and cut into slices. Now place these on 2 baking trays that were previously covered with baking paper. Cover and let rest for 45 to 60 minutes.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Mix the egg yolks with a little milk and brush the snails with it. Bake the snails for 25 to 30 minutes.
- Before serving, you can dust them with powdered sugar or sprinkle them with a chocolate couverture that has previously been melted over a water bath.
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