Fermented Snails with Nutella
The days are getting colder, and its quite pleasant to be at home, turn on the oven, and bake something simple and delicious. Fermented snails are a great choice, as you simply cant go wrong with the combination of soft, fluffy dough and hazelnut filling. Serve with a glass of milk or cocoa, and a tasty breakfast or dinner is ready.
Details
- Preparation Time: 75 minutes
- Cooking Time: 35 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
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500 g Wheat flour, white, multi-purpose
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1 bag Sugar, white
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0.5 teaspoons Salt, table
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1.5 dl Milk, whole milk
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3 spoons Sugar, white
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42 g Yeast, dry
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2 piece Egg, fresh
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0.5 dl Oil, plant, sunflower
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4 spoon Chocolate spread, with hazelnuts
Steps
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Warm the milk until lukewarm. Crumble fresh yeast into the milk, add sugar, and mix. Let it sit for about 5 minutes to activate the yeast.
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Sift the flour. Add salt and vanilla sugar, and mix everything together. Slowly add the yeast mixture (milk with yeast), oil, and eggs. Knead the ingredients to form a soft and elastic dough ball. If the dough is sticky, add a little more flour.
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Shape the kneaded dough into a ball, cover it with an upside-down bowl, and let it rest for at least 40 minutes or until the dough doubles in size.
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Roll out the risen dough to about 3 mm thick using a rolling pin. Generously spread it with hazelnut spread (use a spatula to help).
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Roll up the spread dough tightly, just like a potica. Use a sharp knife to cut the roll into 12 equal pieces. Each piece should be about two fingers wide.
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Place each piece into a muffin tin that has been previously greased with butter or sprayed with cooking spray. Cover with a cloth and let it sit in a warm place for 10 minutes.
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Bake the snails for about 35 minutes at 180 degrees Celsius.
Nutrition Information (Per 100g)
- Calories: 320.21 kcal
- Fat: 2.06 g
- Saturated Fat: 0.69 g
- Carbohydrates: 60.07 g
- Sugars: 5.62 g
- Protein: 11.25 g
- Fiber: 2.74 g