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Filled Snail of Yeast Dough

Filled Snail of Yeast Dough

    

Cake with rich fruit and walnut filling.

recipe,photo-recipe,walnuts,walnuts,random jam,peach compote,Sweet dishes

Sweet dishes

Cook

No. of servings

Ready in

1 h. 30 min.

Difficulty

high

 

Categories:  Sweet dishes  Season - Nuts  

 

Recipe

1. Dough

semi skimmed milk 1,5% 1.1 cup (250 ml)  fresh yeast 1.5 oz (42 g)  sugar granulated 1 tsp  all-purpose flour / plain flour 1.1 lb (500 g)  unsalted butter 2 oz (60 g)  chicken egg 1 pc  salt 1 pinch  sugar granulated 2 oz (60 g)

Prepare leaven from milk, fresh yeast and sugar. Pour it into a bowl with measured flour, add melted butter, egg, sugar and a pinch of salt. Knead the dough and let it rise.

Dough

2. Filling

walnuts 3.5 oz (100 g)  random jam 10.5 oz (300 g)

Chop walnuts and mix them with runny jam.

Filling

3. 

peach compote 1.8 lb (800 g)

Pour the peach compote into a strainer, let the syrup drain off and cut peaches into small pieces.

4. Filling the snail

Use a rolling pin to spread the yeast dough (stretch it - it is elastic) on floured board.

Filling the snail

5. 

Spread jam and walnut mixture over the dough but leave some space at the upper edge.

6. 

Evenly lay prepared peaches.

7. 

Roll the dough starting from the bottom edge. Silicon pastry mat is very helpful, the dough can be rolled easily since it is really fragile.

8. 

chicken egg 1 pc

Brush the spare edge of dough with beaten egg and finish rolling. Then carefully roll it up in the spiral shape to form snail.

9. 

walnuts 0.75 oz (20 g)  sugar granulated 0.75 oz (20 g)

Transfer the filled cake into the baking tin lined with parchment paper. Transferring is quite difficult because cake it large and we need to be careful not to tear it. The best way is to cover the surface with parchment paper, put baking in on top of the paper and then everything together - even with the board placed under the cake - turn it over and remove the board. Brush cake with egg and sprinkle with ground walnuts and sugar.

10. 

Bake in preheated oven at medium heat (about 180-375°F (190°C)) for about 40 minutes.

11. 

Cut the cold cake in direction of the coils.

Bon appetit!

Ingredients

all-purpose flour / plain flour1.1lb500grams
chicken egg2pcs2pieces
fresh yeast1.5oz42grams
peach compote1.8lb800grams
random jam10.5oz300grams
salt1pinch1pinch
semi skimmed milk 1,5%1.1cup250milliliters
sugar granulated1tsp1teaspoon
sugar granulated2.75oz80grams
unsalted butter2oz60grams
walnuts4.25oz120grams

 

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