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🍰 Crunchy Nut & Chocolate Rolls

620 kcal · 30 min · 4 servings

Crunchy Nut & Chocolate Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the milk in a pot for about 1 minute until it is lukewarm.
  2. 2. Crumble the yeast into the milk and stir in 1 tablespoon of sugar until dissolved.
  3. 3. Cover the pot and let the mixture rest for about 10 minutes.
  4. 4. Pour the yeast milk into a bowl and add the remaining sugar, 100 g of butter, salt, 1 egg, and the flour.
  5. 5. Knead the ingredients into a smooth dough.
  6. 6. Let the dough rise for 1 hour.
  7. 7. Coarsely chop the nuts and the chocolate.
  8. 8. Melt the remaining butter in a pan over medium heat.
  9. 9. Stir the brown sugar into the butter and remove the pan from the heat.
  10. 10. Preheat the oven to 180 °C (top/bottom heat).
  11. 11. Flour your work surface and roll the dough into a rectangle.
  12. 12. Brush the rectangle thinly with the butter-sugar mixture.
  13. 13. Leave about 3 cm of dough uncoated on one long side.
  14. 14. Sprinkle the coated part of the dough with the nuts and chocolate.
  15. 15. Roll the dough up towards the uncoated edge.
  16. 16. Press the dough edges together firmly.
  17. 17. Cut the roll into pieces about 5 cm thick.
  18. 18. Place the pieces cut side up in a greased baking dish.
  19. 19. Cover the dish and let the snails rise for about 20 minutes.
  20. 20. Bake the snails for about 25 minutes in the oven until golden brown.
  21. 21. Mix the coffee powder with about 50 ml of hot water in a cup.
  22. 22. Sift the powdered sugar into a bowl.
  23. 23. Stir the powdered sugar with cinnamon and the coffee to form a slightly thick glaze.
  24. 24. Remove the snails from the oven.
  25. 25. Brush the warm snails with the espresso glaze.
  26. 26. Let the snails cool down.

Nutrition per serving