Pumpkin – cinnamon – marzipan – almond
Finally it’s pumpkin time again.
Autumn vegetables can be used not only for delicacies, but also great for cakes, muffins or snails.
Do you like cinnamon rolls?
Then this recipe for delicious pumpkin almond shells is just the thing.
For a box of pumpkin snails, you need:
To prepare the dough:
20 grams fresh yeast
440 g flour
100 gm raw cane sugar
1 teaspoon cinnamon
1 teaspoon salt
100gm melted butter
120 ml oat milk
160 g pumpkin puree
to fill in:
200gm raw marzipan block
100g almonds, grated or sliced
80 grams raw cane sugar
2 teaspoons cinnamon
pinch of salt
First, mix all the dry ingredients for the dough in a bowl.
Make a hole in the middle and dissolve the yeast in a little milk.
Then add the rest of the ingredients and work with a dough hook for five minutes to form a homogeneous dough.
Do not be surprised: the dough should have a smooth texture.
Cover the dough and let it ferment for an hour.
Meanwhile, mix the almonds, sugar, cinnamon, and salt together.
After an hour, roll out the yeast dough on a floured surface about 30 x 60 cm in size.
Spread the marzipan thinly to the same width and place the yeast dough in the middle.
Then spread the almond mixture over the entire surface and roll the dough from the short side.
Cut the roll into strips 2 to 3 cm wide.
Then place the snails on a tray and let them swell for another 45 to 120 minutes.
If you’re in a hurry in the morning, you can prepare the dough and snails the night before and let them rise overnight. Then the pumpkin snail should be put in the oven in the morning.
Preheat the oven to 190°C and bake the snails for 25 minutes.
enjoy your meal!