John Myers
Swedish Cinnamon and Marzipan Snails
The perfect swedish cinnamon and marzipan snails recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 40 g Stevia sugar from Nordzucker
- 1 teaspoon Cardamom
- 42 g Whole cubes of yeast fresh
- 500 g Spelled flour type 630
- 1 pinch Salt
- 1 piece Egg
- 80 g Soft butter
- Filling:
- 100 g Marzipan paste
- 100 g Soft butter
- 50 g Stevia sugar Nordzucker
- 3 tablespoon Breadcrumbs
- 1 tablespoon Water
- 1 tablespoon Cinnamon powder
- 1 piece Egg whisked for brushing
- 1 teaspoon Water
- 250 g Hail sugar to sprinkle on
- Preheat the oven to 50 ° C top / bottom heat.Mix a heatproof bowl with the lukewarm milk, sugar, cardamom and crumbled yeast until the yeast has dissolved and then place on a tray in the oven for 10 minutes to pre-swell . (Nordzucker has a stevia sugar based on 50% normal sugar and 50% stevia. This means that it has twice the sweetening power at half the number of calories. So yeast dough gets the sugar to go and you have less gold. Also suitable for diabetics.) In a second bowl Add the flour, make a well in the middle and put the butter, the egg and a pinch of salt around it. When the yeast beats well in the oven, remove the bowl and add to the flour in the hollow. Then knead everything for 5-10 minutes in the food processor with a dough hook. Until the dough separates from the edge and a lump has formed. Put this in a new, relatively large bowl and cover with a shower cap (Rossmann) in which a few holes have been picked with a needle. Then put the bowl in the oven for 15 minutes. Close the door. Yeast dough doesn’t like draft. In the meantime, prepare the filling by placing everything in a bowl and mixing it well with a fork. Or better still, mixed together and chopped in a chopper. Saves work and becomes more even. Put aside. Heat the oven to 250 ° C. !!! Attention yeast dough may only be baked with top / bottom heat, it does not tolerate drafts, such as with circulating air. !!! When the dough has doubled, take it out and knead well on a floured work surface, cut into 2 halves and roll out one. The filling should be on the rolled out that should be rolled in length rather than width. Be careful not to apply too thick, otherwise the snails will unroll during baking. Roll everything up from top to bottom into an even roll and cut into pieces about 3 cm thick. Whisk the egg and pour the granulated sugar into a bowl. Shape the dough pieces a little in your hand and brush with the egg. Then use a spoon to sprinkle the granulated sugar in the middle and place it on the tray a long way apart. Do the same with everyone else. Repeat everything with the second half of the dough. About 3 trays come out. Let all snails rest for another 10 minutes and let rise and then, when the oven is high, bake the snails per tray for 5-7 minutes until golden brown. Take out and let cool for at least half an hour. They should be eaten within 2 days. They taste best fresh.
Facebook Comments