Apple-yeast snails

Name: Apple-yeast snails
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 600 g Apples (e.g. Elstar); 1 TABLESPOON Lemon juice; 125 g soft butter; 1 small stick of cinnamon; 100 g Sugar; 400 g Plum jam; 250 ml Milk; 500 g Flour; 1 cube (42 g) Yeast; 1 egg (size M); 1 pinch Salt; 100 g Almond slivers; 120 g Apple or quince jelly; 7-10 Tbsp Flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

600 g Apples (e.g. Elstar)
1 TABLESPOON Lemon juice
125 g soft butter
1 small stick of cinnamon
100 g Sugar
400 g Plum jam
250 ml Milk
500 g Flour
1 cube (42 g) Yeast
1 egg (size M)
1 pinch Salt
100 g Almond slivers
120 g Apple or quince jelly
7-10 Tbsp Flour
baking paper

Directions

1
Peel apples. All around, up to the core, cut off slices. Cut the apple slices into small cubes, sprinkle with lemon juice. Melt 50 g butter in a saucepan. Add apple cubes, cinnamon stick and 50 g sugar, cover and steam for about 5 minutes. Let it cool down, remove the cinnamon stick. Warm the milk lukewarm.
2
Put the flour into a bowl, press a depression in the middle. Crumble the yeast into the lukewarm milk and dissolve it while stirring. Pour the yeast milk into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g sugar, egg, salt and 75 g butter to the yeast dough. Knead the ingredients with the dough hooks of the hand mixer and finally work them into a smooth dough with your hands. Cover the dough and let it rise again for about 30 minutes in a warm place. Briefly knead the yeast dough and roll out into a rectangle (60 x 45 cm) on the floured work surface. Spread plum puree on top, leaving a 2 cm wide edge of dough all around. Sprinkle the steamed apple cubes with the liquid and almond slivers on the coated dough surface one after the other. Roll up the dough from the long side, pressing the open sides. Cut the roll with a saw knife into approx. 16 slices. Cover two baking trays (39 x 32 cm each) with baking paper.
3
Cover the dough and let it rise again for about 30 minutes in a warm place. Briefly knead the yeast dough and roll out into a rectangle (60 x 45 cm) on the floured work surface. Spread plum puree on top, leaving a 2 cm wide edge of dough all around. Sprinkle the steamed apple cubes with the liquid and almond slivers on the coated dough surface one after the other. Roll up the dough from the long side, pressing the open sides. Cut the roll with a saw knife into approx. 16 slices. Cover two baking trays (39 x 32 cm each) with baking paper. Place yeast dough pieces on top. Cover and let rise for about 10 minutes. Put the baking trays one after the other, with convection oven, into the preheated oven (electric oven: 200 °C/ convection oven 175 °C/ gas: level 3) and bake for 35-40 minutes. Remove baking trays from the oven. Bring jelly to the boil while stirring and spread on the hot apple-yeast snails. Let the snails cool down
4
Place yeast dough pieces on top. Cover and let rise for about 10 minutes. Put the baking trays one after the other, with convection oven, into the preheated oven (electric oven: 200 °C/ convection oven 175 °C/ gas: level 3) and bake for 35-40 minutes. Remove baking trays from the oven. Bring jelly to the boil while stirring and spread on the hot apple-yeast snails. Let the snails cool down
5
55 minutes waiting time