Cinnamon snails with vanilla cream

Preparation

• Place 430g spelt flour in a bowl and make a well in the middle
• Dissolve 25g fresh yeast in 250ml warm milk and 30g coconut blossom sugar
• Add 75g coconut oil and pour into the hollow - leave to infuse for approx. 5 minutes
• Then knead into a dough
• Cover and leave to rise in a warm place for approx. 45 minutes
• Cinnamon cream: 1 egg, 50g coconut oil, 1 tsp cinnamon, 1 tsp cocoa, 30g coconut blossom sugar and mix with 1-2 scoops Flavourite powder "Cinnamon Roll" from FitnFemale
• Knead the yeast dough well again after the rising time - add a little more flour if necessary
• Roll out flat into a large rectangle on a floured surface
• Spread with cinnamon cream
• Now fold both long sides in towards the middle and cut out strips approx. 5 cm wide
• Tie the strips together and knot them into each other
• Place the knots on a baking tray lined with baking paper and bake for approx. 15 minutes at 160 degrees convection oven
• Once cooled, dust with powdered sugar (or make a cream from powdered sugar and water and brush over the knots)
• Mix 2 sachets of vanilla pudding powder with at least 55g Whey Protein "French Vanilla" from Fitnfemale (more powder = more sweetness) and 270 milk and bring to the boil in a saucepan.
• Stir well and leave to stand for a while - Add a little more liquid if necessary
• The pudding must be nice and firm
• Now cut the pieces in half and spread with custard
• Put the lid on and you're done!

Products included

• Flavourite 12,50 € incl. VAT

created by @baking_for_daisy