Soy-Free Nussschnecke
Indulge in the comforting sweetness of these Soy-Free Nussschnecken—an irresistible take on the classic German nut scrolls. This recipe features a soft, pillowy yeast dough rolled around a rich, aromatic filling made from ground hazelnuts, cinnamon, and a touch of milk for a perfectly spreadable texture. The pastries are golden-brown perfection, thanks to an egg wash, and are as beautiful as they are delicious. With no soy in the mix, these treats are ideal for allergy-conscious bakers looking to embrace traditional flavors with a modern twist. Perfect for breakfast, brunch, or dessert, these nutty spirals are sure to become a family favorite. Ready in just 80 minutes, this recipe yields eight generously sized swirls that pair wonderfully with coffee or tea.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Granulated sugar
- 5 grams Salt
- 150 milliliters Warm milk
- 60 grams Unsalted butter
- 1 Egg
- 150 grams Ground hazelnuts
- 50 grams Powdered sugar
- 5 grams Ground cinnamon
- 50 milliliters Milk (for the filling)
- 1 Egg yolk
- 1 tablespoon Water
Instructions
In a large bowl, combine all-purpose flour, instant yeast, sugar, and salt.
Melt the butter and let it cool slightly. Mix the warm milk, one egg, and cooled melted butter in a separate bowl.
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for approximately 45 minutes or until doubled in size.
For the filling, mix the ground hazelnuts, powdered sugar, and ground cinnamon in a bowl.
Add 50 milliliters of milk to the nut mixture and stir until it forms a spreadable paste.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll the dough out on a floured surface into a rectangle about 30x40 cm (12x16 inches).
Evenly spread the nut filling over the dough, leaving a small border around the edges.
Starting from the longer side, roll the dough tightly into a log.
Cut the log into 8 equal pieces and place them cut side up on the prepared baking sheet.
Cover the pastries with a towel and let them sit for another 10 minutes.
Mix the egg yolk with a tablespoon of water to make an egg wash and brush it over the tops of the pastries.
Bake the Nussschnecken in the preheated oven for about 20 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 117.8 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 584 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1881 mg | 40% | |
*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.
