STRAWBERRY SNAILS WITH GINGER FROSTING
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⏱ Prep time: 30 minutes + dough rising time
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⏱ Baking time: 20-25 minutes
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| 🍽 Servings: 6 |
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📈 Difficulty: Medium
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🌱 Vegan
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| 💛 Classic |
DOUGH
INGREDIENTS
- 370 ml soy milk
- 1 tablespoon sugar
- 1 packet dry yeast
- 40 g coconut oil (liquid)
- 600 g spelt flour type 630
PREPARATION
First, warm the soy milk with the sugar and dry yeast in a pot until the yeast has completely dissolved. Pour this mixture into a bowl and add the spelt flour and melted coconut oil. Now for the fun part: knead everything with your hands to form a smooth dough - for about 5 minutes. Cover the dough and let it rise in a warm place for about 2 hours until it has beautifully risen.
STRAWBERRY JAM
INGREDIENTS
- 300 g fresh strawberries
- 100 g gelling sugar
PREPARATION
While the dough is resting, prepare the strawberry jam. Roughly chop the fresh strawberries and put them in a pot with the gelling sugar. Heat the mixture and let it simmer well for about 15 minutes. Then blend everything with an immersion blender until smooth, pour the jam into a jar, and let it cool.
GINGER FROSTING
INGREDIENTS
- Ginger Shot Classic (30ml)
- 200 g vegan Skyr
- 1.5 tablespoons San Apart
- Sweetener to taste
PREPARATION
For the refreshing ginger frosting, mix vegan Skyr with our Ginger Shot Classic, San Apart, and sweetener to taste until smooth. Refrigerate the frosting until later use.
SHAPING AND BAKING THE ROLLS
Once the dough has risen well, knead it again and roll it out on a floured surface into a rectangle about 0.5 cm thick. Spread the cooled strawberry jam generously over the dough and roll it up. Cut the roll into pieces about 5 cm wide with dental floss and place them in a greased baking dish. Let the rolls rest for 10 minutes, then bake at 170 degrees convection for about 20-25 minutes.
SERVING
Let the rolls cool slightly, then spread with the ginger frosting and sprinkle with some chopped pistachios. The rolls taste best still warm - a true delight!
