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Almond Cinnamon Snails

Details


Preparation time
20 min
Rest Time
1 h
Baking 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
Roasted almond butter with coconut blossom sugar
1201155 Dry yeast
Dry yeast
1002090 Canola oil mild
Canola oil mild
1400320 Cristallino cane sugar HAND IN HAND
Cristallino cane sugar HAND IN HAND
201480 Almonds roasted, ground
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