Nut-marzipan snails

Ingredients for 1 servings:

• 300 ml milk
• 21 g fresh yeast or 1 packet of dry yeast
• 500 g flour
• 80 g sugar
• 1 tsp cardamom
• 3 pinch(s) cinnamon
• 1 pinch of salt
• 125 g margarine
• 100 g ground almonds
• 100 g walnuts, coarsely chopped
• 1 tsp cinnamon
• 2 tsp honey
• 110 g sugar
• 6 tbsp milk
• 100 g marzipan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Dough: Take 1 tablespoon of the sugar, dissolve it in the milk, crumble in the yeast, and mix. Mix the flour with the sugar, cardamom, cinnamon, salt, and margarine. Add the yeast mixture and form a dough. Cover and let rise in a warm place for one hour. Filling: Mix all ingredients except the marzipan and spread on the yeast dough, which has been rolled out to about 45×30 cm. Finally, place 1-2 strips of marzipan in the center of the dough, roll them up from the long side, cut them into 2-3 cm wide snails, and arrange them on a baking sheet. This should make about 16 snails. Preheat the oven to 180 degrees Celsius (so the snails can rest for a while) and brush the snails with a little milk. Bake for about 30 minutes.