Recipe detail

Pastry Raisin snails

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 180 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
probe icon 180 °C
ventilator icon 70 %
ventilator icon 
2
Injection
5 n
time icon 60 s
probe icon 300 ml
3
Pause
time icon 60 s
4
Hot air
100 %
time icon Termination by time
time icon 00:18 hh:mm
probe icon 170 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 12

Name Value Unit

Name Value Unit
fresh yeast 20 g
plain wheat flour 320 g
oat milk drink 125 ml
brown sugar 20 g
butter, vegan 50 g
salt 4 g

Name Value Unit
butter, vegan 50 g
cinnamon 2 pcs
brown sugar 30 g
raisins 50 g

Nutrition and allergens

Allergens: 1
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 177.3 kJ
Carbohydrate 26.7 g
Fat 6.4 g
Protein 3.1 g
Water 0 g

Directions

Yeast dough: Put the oat drink, yeast and sugar in a container and let it work, then add all the other ingredients and knead into a smooth dough. Cover and let rise: at room temperature for 60 minutes or in the refrigerator for 14 hours.
Roll out the puff pastry and yeast dough to the same size, place them on top of each other and fold them together. Roll out and fold again, repeat this twice.
Spread the very soft butter all over the dough sheet, then sprinkle with cinnamon and sugar, then distribute the raisins over it.
Now roll up the sheet of dough to form a roll, cut it into 12 slices of equal thickness and place on a coated baking plate, brush with the oat drink and then bake. Topping: as desired (liquid chocolate coating, icing, toasted almond flakes).