snail butter cake

Name: snail butter cake
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 175 g Butter; 500 g Flour; 75 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Egg yolk (size M); 250 ml Milk; 1 cube (42 g) fresh yeast; 30 g flaked almonds; 30 g Hazelnut flakes; 60 g demerara sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

175 g Butter
500 g Flour
75 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Egg yolk (size M)
250 ml Milk
1 cube (42 g) fresh yeast
30 g flaked almonds
30 g Hazelnut flakes
60 g demerara sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Melt 75 g butter. Mix flour, white sugar, salt and vanillin sugar. Add the egg yolks. Warm milk lukewarm, crumble yeast into it and dissolve in it. Add butter and yeast-milk mixture to the flour mixture.
2
Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead the dough again. Roll out on a lightly floured work surface to 2 plates of 30 x 30 cm each and roll up. Cut each into approx. 10 pieces. Place the rolls with the cut side facing upwards on a greased, flour-spread sheet (glass sheet; 22 x 28 cm; measured inside). Leave to rise again for another 20 minutes. Lightly press 100 g butter in flakes into the dough. Sprinkle with flaked almonds and hazelnuts and brown sugar.
3
Place the rolls with the cut side facing upwards on a greased, flour-spread sheet (glass sheet; 22 x 28 cm; measured inside). Leave to rise again for another 20 minutes. Lightly press 100 g butter in flakes into the dough. Sprinkle with flaked almonds and hazelnuts and brown sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cover if necessary