Crumbling snails

Ingredients

Directions

1. 1

   Melt 75 g fat, add milk, warm up lukewarm. Put 400 g flour, 100 g sugar, egg and 1 pinch of salt in a mixing bowl. Crumble yeast into it. Add milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes.

2. 2

   Meanwhile grate the marzipan. Melt 75 g fat. Mix 100 g flour, 75 g sugar, 1 pinch of salt and lemon peel. Add the fat and knead into crumbles. Knead the yeast dough again well and roll out into a rectangle (55 x 45 cm) on a floured work surface. Sprinkle marzipan flakes evenly on the yeast dough. Roll up the yeast dough from the short side and cut into approx. 15 slices. Place 5 snails each on a baking tray lined with baking paper and let them rise again for about 15 minutes. Sprinkle with crumbles. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.

3. 3

   Sprinkle marzipan flakes evenly on the yeast dough. Roll up the yeast dough from the short side and cut into approx. 15 slices. Place 5 snails each on a baking tray lined with baking paper and let them rise again for about 15 minutes. Sprinkle with crumbles. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Stir icing sugar and 2-3 tablespoons of cold water until smooth. Take snails out of the oven, let them cool down a little and coat them with icing

4. 4

   Waiting time approx. 45 minutes