Cinnamon Date Snail Fir Tree

Name: Cinnamon Date Snail Fir Tree
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 325 ml Milk; 35 g crunchy oats; 3 TABLESPOONS demerara sugar; 150 g demerara sugar; 7-10 Tbsp Salt; 1 Organic Orange; 3 Eggs (Gr. M); 600 g Flour; 1 pck (7 g each) Dry yeast; 75 g soft butter; 125 g Butter; 7-10 Tbsp Flour; 1/4 litre Maple syrup; 2 TEASPOONS Cinnamon; 125 g Walnut halves; 125 g dried dates; 125 g Icing sugar; 7-10 Tbsp Cherries; 7-10 Tbsp Chocolate lentils; baking paper; 1 small freezer bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Decorated with cherries and chocolate lentils, it not only looks beautiful and festive, but also tastes great thanks to the delicious ingredients

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

325 ml Milk
35 g crunchy oats
3 TABLESPOONS demerara sugar
150 g demerara sugar
7-10 Tbsp Salt
1 Organic Orange
3 Eggs (Gr. M)
600 g Flour
1 pck (7 g each) Dry yeast
75 g soft butter
125 g Butter
7-10 Tbsp Flour
1/4 litre Maple syrup
2 TEASPOONS Cinnamon
125 g Walnut halves
125 g dried dates
125 g Icing sugar
7-10 Tbsp Cherries
7-10 Tbsp Chocolate lentils
baking paper
1 small freezer bag

Directions

1
Heat the milk. Mix with oat flakes, 3 tbsp. sugar, 1 pinch of salt and orange peel, let it cool down for about 10 minutes. Stir in 2 eggs.
2
Knead flour, yeast and milk mixture in a large bowl with the dough hooks of the mixer. Gradually knead in 75 g butter in pieces for about 5 minutes. Knead the dough on some flour with your hands. Cover the bowl and leave to rise in a warm place for about 45 minutes.
3
Heat the syrup and 125 g butter in a saucepan while stirring. Remove from heat and stir in 150 g sugar and cinnamon. Allow to cool slightly until the mixture thickens.
4
Chop nuts and dates. Stir the syrup mixture again. Ca. 2⁄3 Mix with nuts and dates.
5
Knead the yeast dough again on some flour and let it rise for another 15 minutes.
6
Line the grease pan of the oven with baking paper, leaving it standing about 1 cm high at the edge. Separate 1 egg. Whisk the egg yolk and 2 tbsp. water.
7
Roll out the yeast dough on some flour to a rectangle (approx. 30 x 50 cm). Spread nut mixture evenly on top, leaving a rim of approx. 2 cm all around. Spread one long side with egg white. Roll up tightly from the other long side and press lightly on the coated end. Cut the roll into 16 slices. Place 15 slices on the fat pan and arrange them close together to form a fir tree. Place the last slice as a trunk. Spread the rest of the syrup evenly on top.
8
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes. 10 minutes before the end of the baking time, brush the slices with the whisked egg yolk. Leave to cool.
9
Stir icing sugar and 2 tablespoons of water until smooth. Pour into the freezer bag and cut off a small tip. Spray a garland on the fir tree. Halve the cherries. Alternate with chocolate lentils on the glaze. Let it dry. Carefully remove from the baking paper.