Brioche snails with raspberry filling

COOK TIME
75 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the orange, dry it and finely grate the peel. Cut the orange in half, squeeze 1 half, put the juice aside.

2. 2

   Warm 100 ml of milk in a pot lukewarm. Sieve 500 g flour into a large mixing bowl. Add vanilla sugar and 1 pinch of salt. Crumble the yeast and mix with sugar until the yeast dissolves and becomes liquid.

3. 3

   Add yeast, lukewarm milk and 3 eggs to the flour in the bowl and knead with the dough hooks of the mixer for about 5 minutes. Add 150 g butter in small pieces and knead until you have a smooth dough. Cover and leave to rise for about 1 hour.

4. 4

   In the meantime let the raspberries thaw a little. Grease a rectangular springform pan (approx. 24 x 35 cm; alternatively a casserole dish of similar size) and dust with flour. Lightly crush the raspberries and mix with jam.

5. 5

   Knead the dough well again with lightly floured hands and roll out into a rectangle (approx. 40 x 45 cm) on a floured work surface. Spread jam on top, leaving a margin of approx. 1 cm all around. Roll up from the shorter side. Cut the dough into 10 pieces. Place snails next to each other in the mould. Cover and leave to rise for about 15 minutes.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Bake the brioche in a hot oven for 25-30 minutes. Remove from the oven and let cool briefly on a cake rack. Then carefully remove from the mould.

7. 7

   Stir icing sugar and 2 tablespoons orange juice until smooth. Spread the icing on the cake with a spoon. Dry and let it cool down.

Nutrition Facts

KCAL
540 kcal

CARBS
84 g

FATS
17 g

PROTEINS
9 g