Ingredients:
Crumble:
80g of roasted and blended almond flakes
80g of fine sugar
80g of cold butter
80g plain flour (type 480)
Pinch of salt
Yeast snails:
1 jar of Sorella orange peel Choco pasta
500g of wheat flour (type 480 or 550)
30g of fresh yeast
250ml of milk 3.2%
1 egg
100 g of butter
70 g of sugar
half a teaspoon of salt
Preparation:
All the ingredients for the crumble are mixed together in a bowl until a compact consistency is obtained. Cover the bowl with a cloth and set aside
Melt the butter in a saucepan over low heat. Then turn off the stove and add milk and sugar. Mix thoroughly. When the content of the saucepan is about 36 degrees Celsius, add yeast and stir until dissolved. Leave it for 10 minutes.
Pour the flour into the bowl, add the egg, salt and pour the contents of the saucepan.
Knead the dough until a uniform, slightly sticky dough is obtained. Cover it with a cloth and leave to rise for about 30 minutes.
After this time, we roll out the dough into a rectangular shape about 4-5 mm.
Spread our dough thoroughly with the Sorella Choco pasta peel and roll it up.
Cut the prepared dough into pieces about 5 cm thick and put it on a baking tray, pressing it lightly. Remember to keep the space between the pieces, because they will increase their volume. Leave the rolls to rise for about 30 minutes. After this time, spread them with egg and sprinkle with almond crumble. Bake at 180 degrees for about 20 minutes.
