Pistachio Brioche Snail

Zutaten


  • Zubereitungszeit

    60 Minuten

  • Schwierigkeit

    Apprentice chef

Helferlein

Zubereitung

Ingredients:

Ingredients

Baking mix yeast dough Classico or spelt plait

Classic:
2 eggs
315 ml milk
80g butter

Vegan:
300 ml oat milk
80 g vegetable fat

For the filling:

350 g nuts {including 250 g pistachios, 100 g hazelnuts}

120g butter

3 tablespoons sugar

1 egg yolk {for brushing}

  • Preparation time: 1 hour without resting time
  • Difficulty: Apprentice chef

Helper:

preparation

For the brioche snail:

This is how easy it is to bake 1 Germstriezel:

  1. Remove the bag with the marigold blossom sugar and put it to one side. Open the seal and pour the baking mix into a large bowl.
  2. Classic version: Gently heat 300 ml milk (see milk line in the can) and 80 g butter in a saucepan until the butter dissolves. Allow to cool until lukewarm and stir in an egg.
    Vegan version : Gently heat 300 ml of oat drink (see milk line in the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm.
  3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
  4. Cover the dough and let it rest in the bowl in a warm place (approx. 24 °C) for 30 – 60 minutes.
  5. Knead the dough and shape it into the desired shape (e.g. form strands from balls and
    braid a Striezel). Place on a baking tray lined with baking paper.
  6. Classic version : After shaping the pastry, brush it with a yolk-milk mixture (1 tablespoon milk and 1 yolk) and cover with cling film.
    Vegan option : Cover with cling film.
  7. Then let the dough rest in a warm place for about 20 – 30 minutes.
  8. Preheat the oven (top and bottom heat 180 °C).
  9. Classic version : brush again with the yolk-milk mixture.
    Vegan option : brush with water
  10. Sprinkle the Striezel with marigold blossom sugar and bake for about 25 minutes.
  11. Remove from the baking tray and let cool for 10 minutes.

For the filling:

Grate the nuts freshly. Roast briefly in a pan to intensify the aroma. Melt the butter and mix with the grated nuts and sugar. Flour a work surface. Roll out the dough to a thickness of about half a centimeter. Spread the filling on it and roll it up. Roll it up into a snail shape and brush with beaten egg yolk. Bake the snail in a preheated oven at 175°C for 50 minutes.

https://youtu.be/ORJhQj6J1TI

Preparation of the yeast dough Classico + braiding instructions for a 4-pack Striezel

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