Snails with hemp protein
If you also like to bake cinnamon snails at home, we have a tip for you on how to make them a little differently. Ours have a little hemp protein, which gives them a lot of fiber and protein, and lots of nuts. We don't add cinnamon, so maybe they should be called nutty rather than cinnamon. Anyway, it's definitely worth it!
Prepare the following for the dough:
The best way to prepare the sourdough is to add a teaspoon of sugar to half a cube of yeast (about 20 g) and mix until you get a smooth paste. This will activate the yeast nicely. Then add just a tablespoon of lukewarm milk and a tablespoon of flour and let the sourdough rise for about 15 minutes in a warm place.
Once the sourdough has risen, make the dough and divide it into two halves. Incorporate 50 g of hemp protein into one of them. This will create more variations of snails.
Then prepare the cream. Beat the remaining 3 egg whites until stiff, add 30 dkg of powdered sugar and beat in a water bath.
Spread the cream onto the rolled out dough without protein and sprinkle it with chopped pistachios mixed with a tablespoon of hemp protein. Sprinkle the half of the dough with the hemp protein with ground nuts (you can also divide the dough in half and sprinkle some with ground almonds). Pistachios with hemp can also be sprinkled on the dough with hemp protein, the color will then be green on green, just like a light dough sprinkled with only almonds or walnuts - there are no limits to your imagination.
Wrap both doughs, whichever variant you choose, into a roll and let them set in the fridge (about 2 hours). Once set, ideally cut the snails into half a centimeter thick slices with a thread and bake at about 180 °C until golden brown (about 20 - 25 minutes).
Prepare the following for the dough:
- 50 dkg of plain flour
- 50 dkg of butter
- 3 egg yolks
- 2 dkg of yeast (make a sourdough with milk and a teaspoon of sugar)
The best way to prepare the sourdough is to add a teaspoon of sugar to half a cube of yeast (about 20 g) and mix until you get a smooth paste. This will activate the yeast nicely. Then add just a tablespoon of lukewarm milk and a tablespoon of flour and let the sourdough rise for about 15 minutes in a warm place.
Once the sourdough has risen, make the dough and divide it into two halves. Incorporate 50 g of hemp protein into one of them. This will create more variations of snails.
Then prepare the cream. Beat the remaining 3 egg whites until stiff, add 30 dkg of powdered sugar and beat in a water bath.
Spread the cream onto the rolled out dough without protein and sprinkle it with chopped pistachios mixed with a tablespoon of hemp protein. Sprinkle the half of the dough with the hemp protein with ground nuts (you can also divide the dough in half and sprinkle some with ground almonds). Pistachios with hemp can also be sprinkled on the dough with hemp protein, the color will then be green on green, just like a light dough sprinkled with only almonds or walnuts - there are no limits to your imagination.
Wrap both doughs, whichever variant you choose, into a roll and let them set in the fridge (about 2 hours). Once set, ideally cut the snails into half a centimeter thick slices with a thread and bake at about 180 °C until golden brown (about 20 - 25 minutes).
