Ingredients
Yeast dough:
- 350 g flour
- 20 g fresh yeast
- 60 g sugar
- 125 ml warm milk
- 1 pinch salt
- 50 g soft butter
- 1 egg
Filling and finishing
- 25 g liquid butter
- 25 g grated coconut
- 50 g chopped almond
- 25 g chopped pistachio
- 25 g sugar
- flour for preparation
- butter to grease
Preparation
Yeast dough:
1. Place the flour in a bowl and press a hollow in the middle. Crumble in the yeast, add the milk and a teaspoon of sugar.
2. Dissolve the yeast while stirring and mix with a little flour. Cover and let rest for about 30 minutes in a warm place until the volume has increased considerably.
3. Add the remaining sugar, butter, egg and salt. Knead everything into a smooth dough. Cover and leave to rise for another 30 minutes in a warm place.
Filling and finishing:
4. Mix the ingredients for the filling up to and including the sugar.
5. Roll out the yeast dough to a rectangular shape on a floured work surface, spread the filling on top and roll up from the long side. Cut the roll into 12 snails.
6. Cut a circle out of baking paper with the help of the lid 24 cm. Place it in the pot. Grease the lower part of the rim of the pot with butter.
7. Place the snails in the pot. Place pot on the stove and set it to low level. Place Navigenio overhead and set it to low level as well. As long as Navigenio flashes red/blue enter approx. 25 minutes baking time.
8. Switch off the stove and the Navigenio at the end of baking time and let it rest for approx. 5 minutes using the residual heat.
9. Turn the cake on a cake rack and serve lukewarm.
This recipe has been tested and approved by AMC.
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