John Myers
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Nut Snails in Mini
The perfect nut snails in mini recipe with a picture and simple step-by-step instructions.
dough
- 500 g Spelled flour
- 1 packet Dry yeast
- 50 g Sugar and a pinch of salt
- 2 piece Egg yolk
- 125 g Butter
- 150 ml Milk
filling
- 200 g Sugar
- 200 g Ground hazelnuts
- 200 g Ground almonds
- 2 piece Protein
- 10 tbsp Water
- 3 drops Bitter almond flavor
glaze
- 250 g Powdered sugar
- 1 Splash Lemon
- Water until the casting is thick.
- 50 g Chopped hazelnuts
dough
- Mix flour with yeast.
- Add sugar and salt and 2 egg yolks.
- Heat the butter and mix it with the milk, add to the flour and knead well. With the machine or with your hands.
- Let rest for an hour.
filling
- Lightly toast the nut mixture in a pan and let it cool down.
- Then mix the sugar, egg white, water and bitter almond with a dough hook.
- Roll out the dough into a square, brush with the filling, preferably with wet hands.
- Twist into a roll. Then cut about 2 cm slices and place on a baking sheet with baking paper, always 9 pieces per sheet.
- Preheat the oven to 180c upper and lower heat. Bake each tray for about 20-25 minutes.
- You can also do 160c fan-assisted all at once, but I think the best baking result is top and bottom heat.
glaze
- In the meantime, arrange all the ingredients for the glaze.
- When the first baking sheet comes out of the oven, brush the glaze immediately. Then cover with the chopped hazelnuts. Let everything cool down on a rack.
- I have to apologize for not taking photos of everything, but my hands are very sticky.
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