Strawberry Snails

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Strawberry Snails

Strawberry Snails - Fresh version of the popular classic yeast bread.

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
257
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie257 kcal(12 %)
Protein6 g(6 %)
Fat5 g(4 %)
Carbohydrates45 g(30 %)
Sugar added10 g(40 %)
Roughage2.4 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate96 μg(32 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C26 mg(27 %)
Potassium211 mg(5 %)
Calcium35 mg(4 %)
Magnesium19 mg(6 %)
Iron1 mg(7 %)
Iodine7 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.1 g
Uric acid47 mg
Cholesterol12 mg
Author of this recipe:

Ingredients

for
12
Ingredients
500 grams
Pastry flour (with extra for working dough)
½ cube
200 milliliters
50 grams
80 grams
room temperature Cultured butter
500 grams
2 tablespoons
1 tablespoon
Cornstarch (15 grams)
4 tablespoons
Jam sugar 2:1 (80 grams)
1 teaspoon
Powdered sugar (5 grams)

Preparation steps

1.

Place flour in a bowl. Make a well in the center, crumble yeast, add a little bit of the milk and mix it with a little flour. Cover and let sit for 15 minutes to activate yeast.

2.

Add honey, a pinch of salt, remaining milk and butter. Knead to make a smooth dough. Cover and let rise another 45 minutes.

3.

Meanwhile, rinse strawberries, remove stems and slice. Squeeze the juice from half a lemon. Mix strawberry juice with starch, gelling sugar and lemon juice until smooth, then mix in 3/4 of the strawberry slices.

4.

Knead dough on a floured surface and roll out to a 30 x 60 cm (approximately 12 x 24 in) rectangle. Spread the strawberry mixture over it and roll dough. Cut with a knife in 12 pieces, approximately 5 cm (2 in) thick.

5.

Place rolls on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (160°C for convection) (approximately 350°F or 325°F for convection) until golden brown, about 40 minutes. Remove and let cool on a cooling rack.

6.

Dust with powdered sugar, cover with remaining strawberries and serve warm.

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