John Myers
Contents
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Ingredients
dough
- 500 g Spelt flour, type 1050
- 21 g Yeast fresh
- 80 g Butter
- 50 g Sugar
- 0,5 tsp Salt
- 2 piece Eggs size M.
- 200 ml Lukewarm milk
filling
- 0,4 cl Coco rum liqueur
- 200 g Coconut flakes
- 4 tbsp Cocoa
- 40 g Sugar
- 1 piece Egg size M.
- 200 ml Milk
glaze
- 150 g Powdered sugar
- 4 El Coco rum liqueur / water mix
Instructions
- These are my first coconut snails. They taste good, but I still have to practice my looks. I'm not the filigree type.
- Preparation 2: Put the flour, yeast, butter, sugar, salt and eggs in a bowl. Knead the milk and everything into a smooth dough. Cover and let the dough rise in a warm place for about 30 minutes.
- 3rd filling: Mix the coconut flakes with the liqueur, cocoa, sugar, egg and milk until smooth. Let the whole swell for about 20 minutes.
- Roll out the dough on a floured work surface to a size of approx. 50x50.
- Spread the filling evenly on top, roll up and cut into approx. 2 cm thick slices.
- Place a little further apart on baking sheets lined with baking paper and gently press flat with moistened fingers.
- Cover and let rise in a warm place for approx. 45 minutes.
- Then bake in an oven preheated to 190 degrees for about 15 minutes.
- For the glaze, mix the water-rum-mix with the powdered sugar and brush the snails while they are still warm.
Nutrition
Serving: 100gCalories: 395kcalCarbohydrates: 34.4gProtein: 6.2gFat: 26g
