Vegan Nussschnecke
Delight in the irresistible flavors of this traditional German pastry with a plant-based twist—our Vegan Nussschnecke recipe! These tender, spiraled pastries feature a soft and fluffy yeast dough wrapped around a luscious filling of finely ground hazelnuts, sweet maple syrup, warm cinnamon, and a hint of vanilla. Perfectly golden and lightly caramelized, these nutty swirls are ideal for breakfast, brunch, or an indulgent mid-day snack. Made entirely without dairy or eggs, this recipe ensures everyone can enjoy this timeless treat. With simple ingredients, easy-to-follow steps, and an irresistible aroma as they bake, these vegan nussschnecken are sure to become a staple in your repertoire. Serve warm or at room temperature with a cup of coffee or tea for the ultimate bakery-style experience at home! Keywords: vegan nut pastry, plant-based dessert, German vegan recipe, hazelnut cinnamon rolls.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 150 milliliters Unsweetened almond milk
- 50 grams Vegan butter
- 0.5 teaspoons Salt
- 150 grams Hazelnuts, finely ground
- 60 milliliters Maple syrup
- 1 teaspoons Cinnamon
- 1 teaspoons Vanilla extract
- 50 grams Brown sugar
- 2 tablespoons Water
Instructions
Warm the almond milk gently in a saucepan or microwave until lukewarm. Add the sugar and yeast, stirring until dissolved. Let sit for 5-10 minutes until frothy.
In a large bowl, combine the flour and salt. Add the yeast mixture and melted vegan butter. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm place for 1 hour or until doubled in size.
Prepare the filling by mixing ground hazelnuts, maple syrup, cinnamon, vanilla extract, brown sugar, and water in a bowl until well combined.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 30x40 cm.
Spread the hazelnut mixture evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from one of the longer edges to form a log. Cut the log into 8 equal pieces.
Place the pieces onto a baking sheet lined with parchment paper, spacing them slightly apart. Cover with a cloth and let rise for another 20 minutes.
Preheat your oven to 180°C (350°F).
Bake the Nussschnecken for 18-20 minutes until golden brown.
Once baked, allow them to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 160.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1470 mg | 31% | |
*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.
