Coconut coconut snail with cocoa
Coconut fluffy-soft snails with cocoa and cocoa butter. The dough is Szabi the baker's recipe, with a few changes.
Ingredients
The pasta
- 700 g flour
- 120 g brown sugar
- 300 g milk lukewarm
- 3 db egg yolk
- 1 db whole egg
- 150 g sourdough
- 1 db vanilla sugar
- 8 g salt
- 100 g vaj
Filler
- 75 g Cocoa
- 75 g coconut flakes
- 100 g brown sugar
Coconut cream
- 1 canned food coconut milk (available at DM) not plain milk, more like a condensed milk
- 1/2 mug sugar
- 1 mug milk
- 4-5 tablespoon starch
Instructions
- First sift 700 g white flour.Add part of the 120 g brown sugar. 300 g lukewarm milk. 3 egg yolks. 1 whole egg. 150 g sourdough starter. The remaining sugar and 1 vanilla sugar. 8 g salt.
- Start kneading and after a few minutes let it rest for half an hour.
- Then continue kneading while adding 100 g of room temperature butter. Punch down the dough completely. Then put it in a greased baking tray to rest for 1 hour.
- We start folding the dough, I make a laminate like a pastry dough with a window, then fold it like an envelope and roll it up. We let it rest for 1 hour.
- Fold again, this time not as big, massage with your fingertips, fold and roll up the dough. Let it rest again for 1 hour.
- Fold the dough in one last time, I used a petal crust. Grab hold of the dough and pull it upwards in small movements, then fold it over to the opposite side, going around in a circle, and at the end, flip the whole dough over. Leave to rest in a warm place for about 2 hours.
- On a floured surface, roll out the dough into a rectangle. Then brush with melted butter. I also sprinkle a little water on the surface. Sprinkle 75 g of cocoa powder and 75 g of coconut flakes over the dough. I also melted some dark chocolate and drizzled it over the dough. Sprinkle with 100 g more brown sugar. Drizzle with the remaining melted butter. Fold in the two sides of the pastry so that the filling doesn't ooze out. Then carefully roll up.
- Slice into 2-3 cm pieces and place on a baking tray lined with baking paper. Brush with a mixture of 1 egg and 1 sip of milk. Then cover them and leave them to rise for about 3-4 hours in a warm place.
- Preheat the oven to 180 degrees C on the bottom-up baking programme.
- When they are cooked, brush them once more with the egg and milk mixture.
- Place them in the oven and bake for 25 - 30 minutes until the snails are done.
- I made a coconut cream and drizzled it over the snails and sprinkled them with coconut flakes.
