- Preparation time: 15 min.
- resting time: 2h
- Baking time: 15 min.
Stir in the yeast with cane sugar in 40 ml of oat drink and let ferment for 10 minutes until the mixture forms bubbles. Mix almond flour, locust bean gum, psyllium husks and salt in a mixing bowl. Form a chalice and add the yeast mixture, the remaining oat drink and oil. Knead with the dough hooks of the mixer to a smooth dough. The dough, initially very soft, becomes noticeably firmer after 5 minutes - when the binders in the dough swell up. Remove the dough from the bowl and form into a ball. Finally, return to the bowl and cover with a cloth for 2 hours. The dough doubles its volume. Mix the almonds, sugar, pudding powder vanilla and cinnamon. Bring the oat drink to a boil and stir in the mixture. Once the filling thickens set aside and let it cool. Roll out the yeast dough to 40x30 cm and spread with the nut filling. Then roll up lengthwise and cut into slugs. Cover with oat cream and bake at 180°C for approx. 20 - 25 minutes in top/bottom heat. Decorate cooled with icing and enjoy.
Tip from Stina: The almond snails are especially shapely if you rake them in greasy muffin molds.
For the dough
- ½ cube Rapunzel fresh yeast, cubes
- 1.5 tbsp Rapunzel Cristallino cane sugar
- 220 ml oat drink
- 100 g Rapunzel almond flour
- 7 g Rapunzel Locust bean gum
- 2 tsp psyllium husk, ground
- 1 pinch of Rapunzel Atlantic sea salt fine
- 25 ml Rapunzel frying oil