Cherry-rhubarb snails with sugar icing

Name: Cherry-rhubarb snails with sugar icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 ml Milk; 1⁄2 Cubes (21 g) Yeast; 500 g + some flour; 50 g sugar, salt; 1 Egg (Gr. M); 75 g soft butter; 1 glass (340 g) cherry-rhubarb jam; 100 g Icing sugar; 1 TABLESPOON Lemon juice; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 ml Milk
1⁄2 Cubes (21 g) Yeast
500 g + some flour
50 g sugar, salt
1 Egg (Gr. M)
75 g soft butter
1 glass (340 g) cherry-rhubarb jam
100 g Icing sugar
1 TABLESPOON Lemon juice
baking paper

Directions

1
Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put 500 g flour, sugar, 1 pinch of salt, egg and butter in a bowl. Add yeast milk. Knead into a smooth dough with the dough hooks of the mixer.
2
Cover and leave to rise in a warm place for about 30 minutes.
3
Warm the jam. Line two baking trays with baking paper. Knead the very soft dough once again on a well floured work surface and roll out rectangularly (approx. 20 x 50 cm). Spread the jam evenly on top, leaving an approx. 1 cm wide edge.
4
Roll up the dough from the long side and cut into approx. 16 slices. Place snails on the trays, press them a little flatter, press the ends of the dough. Leave to rise for about 15 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake snails in a hot oven for 10-12 minutes. Take them out and let them cool down a little. Mix icing sugar, lemon juice and 1-2 tbsp. water to a glaze.
6
Spread on the lukewarm snails and let them dry.