A yeast pastry with apples. My apple buns taste fruity cinnamon. They are baked vegan and oil-free. Without much ingredients here is baked something deliciously healthy. The apples should therefore not be peeled. Because under the skin are the most vitamins.
Apple snails
An exceedingly fruity and cinnamony tasting creation baked in a simple way. The apple pieces I have this time not distributed on the complete dough, but first formed snails and then distributed the apple pieces in it. Once a completely different design form of the usual apple snails. Always try something new, that’s my motto.
Apple snails
Ingredients
For the yeast dough
- 350 g whole spelt flour
- 1 packet dry yeast
- 1 tsp cinnamon
- 100 g date flour
- 200 ml plant drink lukewarm
For the filling
- 2 apples
- 30 g date flour
- 2 tsp cinnamon
- 2 tsp lemon juice
Instructions
- Mix all ingredients for the yeast dough and knead until an elastic dough is formed.
- Let rise covered in a warm place for 1 hour.
- Core apples and cut into small pieces.
- Mix with date sweetener, cinnamon and lemon juice.
- When the yeast dough has increased significantly, knead again.
- Transfer to a floured surface and shape into a roll with flour.
- Separate 7 – 9 pieces from this roll.
- Shape each piece of dough into elongated strands of about 30 cm and twist them into a snail with a loose space between.
- Place on a baking sheet with baking paper. Fill the spaces between each with apple mixture.
- Then let rise for another 20 minutes.
- Coat apple snails with plant drink.
- Bake in preheated oven at 180 degrees celsius top/bottom heat for about 15 minutes.
Tip
As an alternative, you can of course make this treat in the classic way by simply rolling out the yeast dough into a rectangle, then spreading it with the filling and rolling it up. Then cut off pieces and bake as described above.
Interesting to know
My most delicious snails just taste like more. No matter in which form they are baked.
