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Almond Cinnamon Snails

Details


  • Preparation time: 20 min.
  • Rest time: 1 hour
  • Backing time: 20 min.
Wilhelm Studio
Almond Cinnamon Snails
Almond Cinnamon Snails

Method




For the yeast dough:
Mix flour and dry yeast. Then add the lukewarm plant milk, canola oil, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.

For the filling:
Preheat the oven to 180° C. Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the nut filling on top and roll up lengthways. Cut the roll into 2-3 cm think snails and place them onto the baking tray covered with baking paper. Bake for 20 minutes till the rolls turn gold brown.

For the sugar glaze:
Mix the powdered sugar and lemon juice together. Let the cinnamon rolls cool off and sprinkle with the sugar glaze.

Ingredients


For the filling:For the glaze:
  • 50 g powdered sugar
  • 1-2 tbs lemon juice

Rapunzel Products


130730 Roasted almond butter with coconut blossom sugar
1201155 Dry yeast
1002070 Canola oil mild
1400325 Cristallino cane sugar, HAND IN HAND
201480 Almonds roasted, ground
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de