Cherry-Cranberry Snails

Name: Cherry-Cranberry Snails
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 100 g Sugar; 105 g soft butter or margarine; 1 pinch Salt; 250 g dried apricots; 60 g Pistachio kernels; 1 glass (340 g) cherry jam; 125 g dried cranberries; 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

200 ml Milk
1 cube (42 g) Yeast
500 g Flour
100 g Sugar
105 g soft butter or margarine
1 pinch Salt
250 g dried apricots
60 g Pistachio kernels
1 glass (340 g) cherry jam
125 g dried cranberries
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
7-10 Tbsp Flour
baking paper

Directions

1
Heat 100 ml milk, crumble yeast into it and dissolve. Pour flour into a bowl, make a depression in the middle. Put yeast milk and 25 g sugar into the hollow and mix with some flour. Cover and leave to rise for about 15 minutes. Warm 100 ml milk lukewarm. Add 75 g soft fat in pieces, lukewarm milk, 75 g sugar and 1 pinch of salt to the pre-dough in the bowl.
2
First use the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and let it rise again for about 40 minutes. Cut the apricots into small cubes. Coarsely chop the pistachios. Warm up the jam slightly and stir until smooth. Melt 30 g fat. Roll out the yeast dough on a floured work surface to a rectangle (50 x 40 cm). Brush the dough plate with lukewarm, liquid fat and spread the jam evenly, leaving approx. 1 cm free on the longer sides. Spread apricots, pistachios and cranberries on top. Roll up the yeast dough firmly from the long side and press the end firmly. Cut the roll diagonally into approx. 10 trapezoidal pieces (8 x 2 cm) and press them firmly into place on the narrow side using a wooden spoon handle. Put snails on 2 baking trays lined with baking paper and let them rise covered for another 15 minutes.
3
Brush the dough plate with lukewarm, liquid fat and spread the jam evenly, leaving approx. 1 cm free on the longer sides. Spread apricots, pistachios and cranberries on top. Roll up the yeast dough firmly from the long side and press the end firmly. Cut the roll diagonally into approx. 10 trapezoidal pieces (8 x 2 cm) and press them firmly into place on the narrow side using a wooden spoon handle. Put snails on 2 baking trays lined with baking paper and let them rise covered for another 15 minutes. Mix egg yolk and cream and brush the snails with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take the tray out of the oven and let the snails cool down lukewarm on a cake rack