Blueberry-yeast snails

Ingredients

Directions

1. 1

   For the dough, warm milk lukewarm. Mix flour, 60 g sugar, yeast, lemon rind and 1 pinch of salt in a large bowl. Add eggs, warm milk and 60 g butter in pieces. Knead everything with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.

2. 2

   Select the blueberries and wash them if necessary. Mix with jam. Knead dough on some flour and roll out to a rectangle (approx. 30 x 45 cm). Melt 60 g butter. Brush the dough with it and sprinkle with 2-3 tbsp. sugar. Spread the berry mixture on the dough, leaving about 2 cm free all around. Roll up the dough from the long side and cut into 10-12 slices. Place the dough snails upright next to each other in a greased pie dish (26 cm Ø), cover and leave to rise for about 1 hour.

3. 3

   Bake the yeast snails in a preheated oven (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 25 minutes. Mix lemon juice with icing sugar to a smooth glaze. Remove the yeast snails from the oven and let them cool down for about 30 minutes. Drizzle the icing over them. Let it cool down.