Nut Snails (Nussschnecken)

A sweet yeast dough is used as the basis for these nut rolls, called “Nussschnecken,” meaning nut snails in German. When it is still in flat pieces, the yeast dough is layered with the nut filling. Then it is rolled up and cut into slices. After being baked, the rolls are typically glazed.  

Nut filling

Ingredients:

• Hazelnuts 
• Cookie crumbs
• Water
• Sugar
• Spices

Hazelnuts

The hazelnuts are grounded and then roasted at 130-150°C to strengthen their fragrance. 

The aromatic components of hazelnuts are in the fat. These loosen up with heat, making them easier to taste.

Cookie crumbs

These are bits of cookie that are dried and ground. Their addition increases moisture intake. 

Syrup (sugar and water)

By mixing hot syrup with the nuts, water absorption is increased. This allows the filling to be more spreadable without negatively affecting stability for baking. 

Spices

The filling’s aroma is rounded out through cinnamon, lemon zest, orange zest, etc. 

Recipe for 1042g hazelnut filling

• 200g finely ground hazelnuts
• 100g coarsely chopped hazelnuts (2-4mm)
• 220g cookie crumbs
•  2g cinnamon
• 240g sugar
• 280g water

Instructions

• Boil the sugar and water. 
• Mix the crumbs, hazelnuts and cinnamon together. 
• Add the boiling sugar water to the nut mixture and stir with a cooking spoon. 

Whoever wants to can add nutella/hazelnut creme to the nut filling! 

Storage

• The filling can be made in advance and stored for up to 3 weeks at 2-5°C in sealable containers. To store longer, freeze the filling. 

Nut rolls

• To make 25 nut rolls, a total c. 1000g of brioche dough is needed.Recipe here >
  (Each individual dough with filling c. 80g)
• Roll out the brioche dough into a square that is 40x50cm.
• Brush 1000g of nut filling onto this piece of dough so that it is equally distributed (if the nut filling is too stiff, it can be thinned with water). 
• Roll it up tightly and divide into pieces of the desired size with a sharp bread knife. 
• Set the rolls down on baking paper with distance between them.
• Preheat the oven to 200°C. The rolls can be baked once they are 1/2 proofed. Proofing them any more would cause them to fall apart after being baked, therefore – proof them less! 
• Bake the nut rolls at 200°C for c. 15-16 minutes. 
• After baking, brush the rolls lightly with sugar or sugar glaze. 

Tip: If you want a quick floury treat on hand for baking, you can make the nut roll dough in advance. Simply take them out of the freezer, let them thaw, proof them briefly and bake.