Dairy-Free Nussschnecke
Indulge in the irresistible charm of Dairy-Free Nussschnecke, a plant-based twist on the classic German pastry! These soft, spiraled buns are filled with a luscious mixture of ground hazelnuts, cinnamon, and brown sugar, delivering a nutty and warmly spiced flavor in every bite. Made with simple, wholesome ingredients like all-purpose flour, plant-based milk, and vegetable oil, this dairy-free recipe ensures that no one misses out on the joy of homemade baking. Whether enjoyed fresh from the oven or at room temperature, these fluffy, golden-brown pastries are perfect for breakfast, brunch, or an afternoon treat. Recreate a piece of European tradition with this vegan Nussschnecke and savor the combination of light, airy dough and sweet, aromatic filling. Ideal for those seeking dairy-free delights, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Sugar
- 1 teaspoon Salt
- 150 milliliters Plant-based milk (such as almond or soy)
- 50 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 200 grams Ground hazelnuts
- 100 grams Brown sugar
- 2 teaspoons Cinnamon
- 50 milliliters Water
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Heat the plant-based milk in a small saucepan until it's just warm to the touch. Remove from heat and stir in the vegetable oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5-10 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.
While the dough is rising, prepare the filling by mixing the ground hazelnuts, brown sugar, cinnamon, and water in a bowl until well combined.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 0.5 cm thick.
Spread the nut filling evenly over the dough, leaving a small border around the edges.
Starting with the long side, carefully roll the dough into a tight log.
Cut the log into 12 equal slices and place each piece on a baking sheet lined with parchment paper.
Cover the slices with a cloth and let them rise again for about 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the Nussschnecken in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your dairy-free Nussschnecken warm or at room temperature.
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 161.8 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 601 mg | 46% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
