Autumn snails with walnuts, hazelnuts, and fruits

Autumn Snails with Nuts, Hazelnuts, and Fruits Who doesn't love the flavors of autumn? Fluffy snails with nuts, hazelnuts, and caramelized fruits are the perfect dessert to celebrate the season of warm colors. This recipe combines the sweetness of seasonal fruits with the crunchy textures of nuts, resulting in a delicacy that will enrich any meal. Whether you're preparing them for a special occasion or simply to indulge your family, these snails are an excellent choice. Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 1 hour and 15 minutes Servings: 8-10 snails Ingredients: For the dough: - 250 ml lukewarm milk - 1 packet dry yeast - 3 tablespoons raw sugar - 2 egg yolks - 1 pinch of salt - 2 tablespoons heavy cream - 1 packet orange flavoring Finesse Dr. Oetker - 50 g melted butter - 2 tablespoons oil For the filling: - 150 g hazelnuts - 150 g walnuts - 1 tablespoon ground cinnamon - 3 tablespoons raw sugar For the caramel: - 3 tablespoons raw sugar - 3 tablespoons water - 50 g butter Additionally: - 4-5 fruits (apples and pears) - 2 egg whites Recipe History Snails are a classic choice in many cultures, often prepared in the cold season when fruits are at their peak. This recipe blends tradition with innovation, bringing a touch of autumn flavor to your table. Additionally, using seasonal ingredients makes each dish truly unique. Step by step 1. Preparing the dough: Start by activating the yeast. In a bowl, combine the lukewarm milk, dry yeast, 1 tablespoon of sugar, and 1 tablespoon of flour. Mix well and let it sit for 10 minutes until the yeast forms bubbles. This process is essential for achieving a fluffy and airy dough. In the bread machine bowl, add the remaining flour, egg yolks, salt, cream, orange flavoring, melted butter, and oil. After the yeast has risen, add the yeast mixture and set the machine to knead for 15 minutes. Practical tips: If you don't have a bread machine, you can knead the dough manually on a clean surface for 10-15 minutes until it becomes elastic and smooth. 2. Letting it rise: After kneading, place the dough in a bowl greased with a little oil, cover it with a kitchen towel, and let it rise in a warm place for 30-40 minutes, or until it doubles in size. 3. Preparing the filling: Meanwhile, prepare the filling. Place the walnuts and hazelnuts on a baking tray with parchment paper and roast them in a preheated oven at 150°C for 10 minutes until golden. Let them cool slightly, then rub them in a towel to remove the skins. Chop them in a food processor and mix them with sugar and cinnamon. 4. Preparing the caramel: In a double-bottomed saucepan, add the sugar and water to make caramel. Cook over medium heat, stirring gently, until the sugar turns golden. Add the butter and mix well. Grease a heat-resistant dish with a little butter and pour the caramel into it, evenly covering the bottom. 5. Preparing the fruits: Peel the apples and pears, remove the seeds, and cut them into cubes or slices. Add the fruits on top of the caramel in the dish. 6. Forming the snails: Once the dough has risen, roll it out on a work surface into a rectangular sheet. Evenly sprinkle the nut and hazelnut mixture over the dough. Roll the dough tightly, like a loaf, and cut it into thick slices of 2-3 fingers. 7. Arranging and baking: Place the slices of dough, cut side up, over the fruits. Beat the egg whites with a pinch of salt and a tablespoon of sugar and drizzle this mixture over the slices of dough. Preheat the oven to 170-175°C and bake the snails for 40-45 minutes or until golden and well-baked. 8. Turning the snails: After baking, let the snails cool for 5-10 minutes, but not completely. Place a plate over the dish and, with a firm motion, turn the dish upside down. The warm caramel will make it easy for the snails to come out. Serving suggestions: Serve the snails warm, alongside a scoop of vanilla ice cream or a caramel sauce. A cup of tea or coffee will perfectly complement this delicacy, providing a pleasant contrast to the sweetness of the snails. Possible variations: For an extra flavor boost, you can add other ingredients to the filling, such as raisins or dark chocolate. You can also experiment with different types of fruits, like peaches or plums, to create a personalized version of the recipe. Nutritional benefits: This dessert offers nutritional benefits due to the nuts and hazelnuts, which are rich in healthy fats, protein, and fiber. Seasonal fruits like apples and pears provide essential vitamins and antioxidants, contributing to a balanced diet. Frequently asked questions: 1. Can I use fresh yeast instead of dry yeast? Yes, you can use 20 g of fresh yeast. Activate it in the same way as dry yeast, with lukewarm milk. 2. What other fruits can I use? You can experiment with seasonal fruits like peaches, plums, or even berries. 3. How can I make these snails less sweet? Reducing the amount of sugar in the filling and caramel is an option. You can also use a natural sweetener. 4. How can I store the snails? They store well at room temperature in an airtight container for 2-3 days. They can be reheated in the oven or microwave to restore their fluffy texture. Conclusion: Autumn snails with nuts, hazelnuts, and fruits are not only a delicious dessert but also a wonderful way to bring the flavors of autumn into your home. This simple yet elegant recipe will surely impress anyone who tastes it. So, put on your chef's attire and enjoy this delight that combines tradition with innovation!

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