Crumble snails with marzipan-cranberry filling

Name: Crumble snails with marzipan-cranberry filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 19
Ingredients: 575 g + 1 tablespoon of flour; 1 (7 g) Bag of dry baking yeast; 135 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 185 g Butter; 200 ml Milk; 1 egg (size M); 125 g dried cranberries; 100 g sliced almonds; 200 g Marzipan raw mass; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 19

575 g + 1 tablespoon of flour
1 (7 g) Bag of dry baking yeast
135 g Sugar
2 packages Vanillin sugar
1 pinch Salt
185 g Butter
200 ml Milk
1 egg (size M)
125 g dried cranberries
100 g sliced almonds
200 g Marzipan raw mass
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Mix 400 g flour, yeast, 50 g sugar, 1 sachet vanillin sugar and salt in a bowl. Melt 60 g butter in a saucepan, add cold milk and pour the lukewarm mixture into the bowl to mix with the flour. Add the egg and knead everything with the dough hooks of the hand mixer for 3-4 minutes. Cover and leave to rise in a warm place for about 45 minutes. In the meantime, melt 125 g butter for the crumbles in a pot. Mix 175 g flour, 85 g sugar and 1 packet of vanilla sugar in a bowl, add hot butter and knead into crumbles with the dough hooks of the hand mixer.
2
Finally sprinkle 1 tablespoon of flour on top and shake again in the bowl. Put the crumbles in a cool place. Line 2 baking trays with baking paper. Roughly chop the cranberries. Roast the almonds in a pan without fat, remove. Roll out the yeast dough thinly on a floured work surface (approx. 45 x 25 cm). Grate marzipan directly and evenly onto the dough. Sprinkle almonds and cranberries on top as well. Roll up the dough from one long side and cut into 18-20 snails (approx. 2 cm thick). Spread the snails on the two baking trays, press them slightly flat and spread the crumbles on top. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
3
Roll out the yeast dough thinly on a floured work surface (approx. 45 x 25 cm). Grate marzipan directly and evenly onto the dough. Sprinkle almonds and cranberries on top as well. Roll up the dough from one long side and cut into 18-20 snails (approx. 2 cm thick). Spread the snails on the two baking trays, press them slightly flat and spread the crumbles on top. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the baked snails cool down on a cake rack. Serve lukewarm and sprinkle with icing sugar
4
On 20 pieces: