Sugar-Free Nussschnecke
Indulge in the guilt-free delight of these Sugar-Free Nussschnecken, a wholesome twist on the classic German nut rolls. Crafted with nutrient-rich whole wheat flour and naturally sweetened with erythritol, these soft, swirled pastries are packed with a luscious filling of ground almonds, hazelnuts, cinnamon, and almond milk. Perfect for a cozy breakfast or afternoon tea treat, this recipe uses no refined sugar, making it ideal for a health-conscious lifestyle. The light yet buttery layers come together through a simple yeast dough, rising to golden perfection in just 15–20 minutes of baking. Serve them warm for a nutty, aromatic treat that's as satisfying as it is nourishing. Perfect for anyone seeking sugar-free baking inspiration!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 7 grams Instant yeast
- 120 ml Warm milk
- 50 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Salt
- 50 grams Erythritol
- 150 grams Ground almonds
- 100 grams Ground hazelnuts
- 1 teaspoon Cinnamon
- 60 ml Almond milk
- 30 grams Butter (for filling)
- 1 small Egg (for wash)
Instructions
In a small saucepan, melt 50 grams of butter and let it cool slightly.
In a large bowl, combine the whole wheat flour and salt.
Add the instant yeast and erythritol, mixing well.
Incorporate the cooled melted butter, egg, and warm milk into the flour mixture.
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
Place the dough in a greased bowl, cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a mixing bowl, combine ground almonds, ground hazelnuts, cinnamon, almond milk, and 30 grams of melted butter.
Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a large rectangle, about 1 cm thick.
Spread the nut filling evenly over the dough.
Roll the dough tightly from the long side to form a log.
Cut the log into 12 equal slices and place them cut side up on a baking sheet lined with parchment paper.
Cover the slices with a clean towel and let them rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Beat the second egg and brush it over the tops of the pastries.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 23.9 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 951 mg | 73% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3203 mg | 68% | |
*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.
