John Myers
Ingredients for 15 servings:
- 200 ml water
- 50 ml cream
- 75 g butter, melted and cooled
- 500 g spelt flour, fine
- 100 g cane sugar
- 1 packet of vanilla sugar
- 1 egg(s) , (M)
- ½ tsp salt
- 21 g yeast, fresh
- 250 g apricot(s), dried
- Water
- 300 g marzipan, room temperature
- 100 g honey
- 100 g ground almonds
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
Food combining baking recipe
Chop the apricots into small pieces and bring to a boil, covered with water. Let them swell for two hours, then drain (reserving the liquid) and let them drain well. For the yeast dough, combine the cream and water and dissolve the yeast and salt in it. Knead the flour, sugar, vanilla sugar, egg yolk, salt, butter, and yeast mixture into a smooth dough (kneading time: approx. 5 minutes). Cover and let rise in a warm place for about an hour, until the dough has significantly increased in size. Mix two tablespoons of liquid with the marzipan, honey, and almonds until smooth (adding a little more liquid if necessary). Stir in the diced apricots. Preheat the oven to 200°C (top/bottom heat). Knead the yeast dough briefly again and roll it out on a lightly floured tea towel into a rectangle approximately 55 x 45 cm. Spread the marzipan-apricot mixture over the yeast dough, leaving a 1 cm border. Roll the yeast dough up from the short side and cut into 15 slices. Place five snails on each baking sheet lined with baking paper, let rise for another 15 minutes, and bake one after the other for 15 to 20 minutes. Glaze the snails with the apricot juice. Note: Since 500 g of flour is used, a whole egg is permitted and does not disrupt the balance of the food combining regime!
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