Butter cake snails

Name: Butter cake snails
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 550 g Flour; 200 ml Milk; 1 cube (42 g) Yeast; 80 g Sugar; 125 g Butter; 2 Eggs (size M); 1 pinch Salt; 500 g finished red fruit jelly; 50 g Sugar crystals; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

550 g Flour
200 ml Milk
1 cube (42 g) Yeast
80 g Sugar
125 g Butter
2 Eggs (size M)
1 pinch Salt
500 g finished red fruit jelly
50 g Sugar crystals
baking paper

Directions

1
Pour the flour into a bowl and press a depression into it. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add 40 g sugar and milk and mix with some flour from the rim to a thick mash. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Warm 100 ml milk lukewarm. Add the rest of the sugar, butter, eggs, salt and milk to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for another 45 minutes. (Volume must double).
2
Line a baking tray (32 x 39 cm) with baking paper. Knead the yeast dough again and roll out on a floured work surface rectangularly in the size of the baking tray. Spread the dough with the red fruit jelly and roll up from the long side. Cut into 24 slices of approx. 1.5 cm thick and place them on the baking tray with the cut surface next to each other. Cover and leave to rise in a warm place for about 15 minutes. Sprinkle with decorating sugar and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take the cake out of the oven and let it cool down
3
waiting time approx. 1 1/4 hours