Nussschnecke
Indulge in the irresistible charm of Nussschnecke, a traditional German pastry that’s perfect for breakfast or a sweet afternoon treat. These "nut snail rolls" feature a pillowy yeast dough rolled with a luscious filling of ground hazelnuts or walnuts, powdered sugar, cinnamon, and vanilla for a perfectly nutty, aromatic experience. Each swirl bakes to golden perfection with a glossy glaze, delivering a tender texture and decadent flavor in every bite. With straightforward kneading, rolling, and baking techniques, this recipe is an ideal way to celebrate European baking traditions. Pair these delightful pastries with a hot cup of coffee or tea for a cozy and satisfying snack. Perfect for special occasions or everyday indulgence, Nussschnecke will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Dry yeast
- 250 ml Milk
- 100 g Sugar
- 100 g Butter
- 1 Egg
- 1 pinch Salt
- 250 g Ground hazelnuts or walnuts
- 150 g Powdered sugar
- 10 g Vanilla sugar
- 1 tsp Cinnamon
- 100 ml Milk for filling
- 1 Egg yolk for glaze
- 2 tbsp Milk for glaze
Instructions
In a small pot, gently warm the 250 ml milk until lukewarm. Add the dry yeast and a teaspoon of sugar, stirring to dissolve. Let stand for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, 100 g of sugar, and a pinch of salt. Add the yeast mixture, egg, and 100 g melted butter.
Knead the dough in the bowl for about 10 minutes until smooth and elastic. Cover the bowl with a damp cloth and allow the dough to rise in a warm area for 1 hour or until doubled in size.
Meanwhile, prepare the filling by mixing the ground hazelnuts or walnuts, 150 g powdered sugar, 10 g vanilla sugar, and cinnamon in a separate bowl.
Add 100 ml of milk to the nut mixture and stir to form a spreadable paste.
Once the dough has risen, punch it down gently. Roll it out on a floured surface to a rectangle approximately 40 cm x 30 cm.
Spread the nut mixture evenly over the dough, leaving a 1 cm border along the edges.
Starting from one of the long edges, tightly roll up the dough into a log, similar to a jelly roll.
Cut the roll into 12 equal slices. Place each slice on a baking sheet lined with parchment paper, cut side up. Let them rise for another 30 minutes until slightly puffed.
Preheat your oven to 180°C (356°F).
Brush each Nussschnecke with a glaze made by mixing the egg yolk and 2 tablespoons of milk.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Allow the Nussschnecken to cool on a wire rack before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
5529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 707.7 g | 257% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 288.3 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 939 mg | 72% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3101 mg | 66% | |
*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.
