Filled yeast snail (diabetics)

Name: Filled yeast snail (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 cube (42 g) fresh yeast; 150 ml Milk; 400 g Flour; 24 g Fructose; 60 g Butter or margarine; 1 egg (size M); 1 glass (370 ml) Apricots; 80 g Pistachios; 50 g Apricot Jam; 1 Egg Yolk; 12 g Scattered sweetness; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 cube (42 g) fresh yeast
150 ml Milk
400 g Flour
24 g Fructose
60 g Butter or margarine
1 egg (size M)
1 glass (370 ml) Apricots
80 g Pistachios
50 g Apricot Jam
1 Egg Yolk
12 g Scattered sweetness
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in lukewarm milk. Add to the flour and knead everything with fructose, soft fat and egg to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
2
Drain the apricots well and dice them, except for 2 halves for decoration. Chop the pistachios. Mix apricot cubes, 40 g pistachios and jam
3
Knead the yeast dough again and roll out into a rectangle (approx. 35 x 60 cm) on a floured surface. Spread the dough with the apricot mixture. Leave a 12-15 cm wide edge on one long side. Roll up from the coated long side. Turn the roll into a snail. Brush with whisked egg yolk and place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C / gas: level 3) for about 45 minutes. After 15-20 minutes cover the yeast snail. Let it cool down
4
Cut the rest of the apricots into slices. Mix the powdered sweetness and lemon juice. Spread the icing on the snail and decorate with apricot slices and remaining pistachios
5
, 1 1/2 BE (of which 2 g fructose)