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Tahini-Schokoladen-Schnecken
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Prep Time 30 minutes
Cook Time 20 minutes
Ruhezeit 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 Piece
Calories 286

Equipment

Ingredients

For the dough

  • 400 g Flour  Type 550
  • 250 ml whole or vegetable milk lukewarm
  • 80 g butter or vegan alternative room warm
  • 60 g Sugar
  • 1 packet  Dry yeast
  • 1/2 TSP  Salt

For the filling

  • 3 TBSP  Sugar  extra fine
  • 6 EL Tahini
  • 1/4 TSP Cinnamon
  • 50 g Dark chocolate
  • 60 g Hazelnuts

Topping

  • 50 g Dark chocolate
  • 1 TBSP Tahini
  • chopped hazelnuts

Zubereitung

Dough

  • Stir the sugar and yeast into the lukewarm milk and leave for about 5 minutes.
  • Knead the flour, salt and butter in a mixing bowl. Add the yeast-milk and knead for approx. 15 minutes to form a smooth dough.
  • Cover the dough and leave to rise in a warm place for approx. 90 minutes.

Filling

  • Mix the tahini with the sugar and cinnamon.
  • Roast the hazelnuts properly in a pan and then chop them.
  • Chop the chocolate.

Prepare tahini chocolate buns (there is an easy and a more elaborate method).

  • Turn the dough out of the bowl onto a floured work surface.
  • Roll out the dough into a rectangle with a rolling pin. (Approx. 85cm long)
  • Spread the tahini-sugar mixture over the rectangle.
  • Spread the chopped chocolate and hazelnuts on top.

Knots (somewhat more elaborate method)

  • Fold in one side of the rectangle to the middle. So one half is still free.
  • Pull the other side of the rectangle completely over the other. So now it is an elongated rectangle with 3 layers. Gently roll this smooth and slightly thinner with the rolling pin.
  • Using a sharp knife or pizza cutter, cut the short length of the rectangle high into approx. 12 equal strips.
  • Cut each of these strips in the middle about 4/5. You now have a pair of trousers. Cross the trouser legs as many times as you can and then join the two ends together. You now have the dough pieces.

Snails (simple method)

  • Roll up the rectangle and cut into approx. 12 equally sized snails.

Baking

  • Let the dough pieces/snails rest on a baking tray lined with baking paper with a good distance between them (Dough Distancing!) for another approx. 30 minutes.
  • In the meantime, preheat the oven to 220 °C.
  • Bake the pastries for approx. 8 minutes in the preheated oven.

Topping

  • Melt the chocolate over a water bath.
  • Pour the chocolate, hazelnuts and tahini over the snails.
  • Best served still warm.

Notes

*Recipe contains affiliate links. 

Nährwerte

Calories: 286kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 154mg | Fiber: 2g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 2mg