Description
Diese Nussschnecken werden aus einem Germteig zubereitet. Das Rezept ist ein kleiner Snack oder als Kaffeejause gedacht. klassische alte Rezepte
Ingredients
Scale
- 60 g Butter
- 1 egg (for brushing)
- 2 egg yolks
- 42 g fresh yeast (1 cube)
- 250 g all-purpose flour
- 250 g coarse flour (or bread flour)
- 200 ml lukewarm milk
- 1 pinch salt
- 50 g granulated sugar
- 250 g hazelnuts
- 1 tablespoon rum
- 1 tablespoon ground cinnamon
- 3 tablespoons powdered sugar
- 1 tablespoon grated lemon zest (organic)
- 2 tablespoons jam (apricot or similar)
- 100 g powdered sugar
- 1 egg white
- a splash of lemon juice
Instructions
- Begin by preparing the yeast starter (Dampfl): Crumble the fresh yeast into a mixing bowl. Add a pinch of granulated sugar and 5 tablespoons of the lukewarm milk. Stir together until the yeast dissolves and forms a smooth mixture. Cover the bowl and let it rest in a warm place for about 20 minutes, or until the mixture becomes bubbly and slightly thickened.
- While the starter is resting, combine the all-purpose flour and coarse flour in a large mixing bowl. Add the remaining lukewarm milk, melted butter, the egg yolks, remaining granulated sugar, and a pinch of salt. Once the yeast starter is ready, pour it into the flour mixture.
- Using a stand mixer with a dough hook or your hands, knead the mixture until it forms a smooth, elastic dough. Continue kneading and ’slapping‘ the dough against the sides of the bowl until it is glossy and bubbles begin to form, which indicates good gluten development. This may take 8-10 minutes.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide it in half and roll each portion into a rectangle, each approximately 1 cm thick. This will help you shape the classic snail rolls later.
- Prepare the filling: Finely chop or grind the hazelnuts. In a bowl, mix together the ground hazelnuts, ground cinnamon, grated lemon zest, powdered sugar, and rum until well combined. The mixture should be fragrant and slightly moist.
- Evenly sprinkle the nut filling over each rectangle of rolled-out dough, covering the entire surface. Gently press the filling into the dough using your hands or a rolling pin, so it adheres.
- Starting from the longer edge, tightly roll up each rectangle into a log, enclosing the filling. Using a sharp knife, slice the logs into pieces about 1.5 cm thick to form the classic snail-shaped rolls.
- Place the cut rolls, cut side up, onto a baking sheet lined with parchment paper, leaving space between each roll for expansion. Cover with a towel and let them rest for an additional 5 minutes to rise slightly.
- Preheat your oven to 180°C (356°F) with both upper and lower heat.
- In a small bowl, whisk the whole egg until well mixed. Using a pastry brush, gently brush the surface of each roll with the beaten egg. This will give them a beautiful golden shine when baked.
- Transfer the baking sheet to the preheated oven and bake the rolls for about 15 minutes, or until they are golden brown and cooked through. Watch them closely to prevent over-baking.
- Once baked, remove the rolls from the oven and let them cool completely on a wire rack before garnishing.
- For the glaze, sift the powdered sugar into a bowl. Add the egg white and beat together until you have a thick, smooth icing. Add a splash of lemon juice and mix well. The glaze should be thick but pourable.
- Gently warm the jam until it is liquid (you can do this in the microwave or a small saucepan). Using a pastry brush, lightly brush each cooled Nussschnecke with the warm jam to give a glossy finish and help the glaze adhere.
- Drizzle or pipe the lemon icing over the glazed rolls in thin lines or patterns as desired. Allow the icing to set and harden at room temperature.
- Once the glaze is dry, your Grossmutters Nussschnecken are ready to serve. Enjoy them fresh with coffee or as a sweet snack.
Notes
For the best flavor, use freshly ground hazelnuts and organic lemons for the zest. You can substitute walnuts for hazelnuts if desired. The jam helps the glaze stick and adds an extra layer of flavor, but you can skip it if you prefer. Allowing the dough to rise in a warm, draft-free area ensures a light and fluffy texture. These Nussschnecken are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg