Nut rolls with icing
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
16 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch Oven
Ingredients
For the dough:
• 500g flour
• 1 cube of fresh yeast
• 250 ml milk
• 100g butter
• 80g sugar
• 1 pack of vanilla sugar
• 2 eggs size M
• 1 pinch of salt
For the nut filling:
• 200 g hazelnuts, ground
• 80g sugar
• 2 packs of vanilla sugar
• 10 tbsp cream
For the icing:
• 150 g icing sugar
• approx. 2 tablespoons lemon juice or water
Dutch ovens and accessories are available in the FIRE&FOOD shop!
Spices available in the shop!
preparation
➊ Knead the flour, yeast, milk, sugar, butter, egg, salt and vanilla sugar into a soft dough. Leave to rest in a warm place for about 1-2 hours until the dough has doubled in size.
➋ Then roll out the dough on a floured work surface into a rectangle about 1 cm thick. Mix the ingredients for the nut filling together and then spread it on the dough.
➌ Roll up the dough and cut into strips about 3 cm wide. This will make about 16 snails.
➍ Butter the 12 Dutch oven, place the nut rolls in a circle next to each other and leave to rise for another 30 minutes. In the meantime, preheat 20 briquettes in the chimney starter.
➎ Then bake the nut rolls with 5-6 coals on the bottom and 14 on the top for about 30 minutes. Turn the lid every 10 minutes to ensure even browning. Make a thick glaze with the icing sugar, lemon juice or water. Coat the rolls immediately after baking. They taste particularly delicious when still lukewarm.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. It doesn't always have to be hearty, even those with a sweet tooth will get their money's worth when cooking outdoors with a Dutch oven! Whether as a filling soul warmer or as a dessert after a successful barbecue - sweet stuff is simply delicious!
Recipe from FIRE&FOOD issue 01/2022
