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Korean Schnecken

Korean Schnecken based on SonPulse Korean

Ingredients

Laminated yeast dough:

  • 500 g Flour
  • 50 g Sugar
  • 25 g Margarine
  • 25 g Fresh yeast
  • 8 g Salt
  • 200 g Water approx.
  • 250 g Laminating butter/laminating margarine

Filling:

  • 440 g SonPulse Korean
  • 30 g Water

Decoration:

  • Mix of white and black sesame seeds

Working method

  • Make laminated yeast dough.
  • Mix SonPulse Korean with water.
  • Roll out the dough to 25 cm wide and 1,5 mm thickness.
  • Spread the filling over almost the entire slice, leaving a narrow adhesive strip.
  • Lightly moisten the adhesive strip with water and roll up the slice.
  • Cut schnecken of 4 cm wide (approx. 50 g).
  • Decorate with a mix of white and black sesame seeds.
  • Approx. 80 minutes final proof.
  • Bake approx. 20 minutes at 175°C.
Tip: Use plant-based margarine for vegan snacks