Nut snails

Ingredients for 10 servings:

• 250 ml milk, lukewarm
• 160 g sugar
• 2 eggs
• 2 pinches of salt
• 800 g flour
• 120 g butter, soft
• 1 cube of yeast
• 600 g hazelnuts, ground
• 200 g sugar
• 4 tbsp vanilla sugar
• 4 eggs
• some flour, for rolling out
• 300 g powdered sugar
• lemon juice

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix the yeast with the milk and 2 teaspoons of the sugar, then let stand in a warm place for about 15 minutes. Mix the yeast milk, the remaining sugar, the eggs and the salt. Sift the flour over the mixture. Add the butter and mix everything together. Knead the dough for about 10 minutes with a food processor. Cover and let rise in a warm place for about 1 hour. For the filling, mix the nuts with the sugar, vanilla sugar and eggs. Knead the dough again with your hands and roll out. Spread the filling on top. Preheat the oven to 200°C. Form a log and cut off approx. 2 cm wide pieces and flatten them. Let the snails rise for another 15 minutes. Bake the nut snails in the center of the oven for about 15 minutes. Mix the icing sugar with the lemon juice and brush the cold snails with it.