Filled yeast snails

Name: Filled yeast snails
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Ingredients: 150 ml + 4-5 tablespoons milk; 1 cube (42 g) fresh yeast; 3 TABLESPOONS + 100 g sugar; 2 TABLESPOONS Raisins; 500 g Flour; 7-10 Tbsp Salt; 1 package Citro-back; 2 Eggs (size M); 80 g soft butter or margarine; 125 g Low-fat curd; 125 g Schmand; 1 TABLESPOON Pudding powder "Vanilla Flavor"; 125 g ground almonds, without skin; 1 package Vanillin sugar; 1 Egg yolk (size M); 75 g Icing sugar; 1-2 TABLESPOONS Lemon juice; baking paper; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 30

150 ml + 4-5 tablespoons milk
1 cube (42 g) fresh yeast
3 TABLESPOONS + 100 g sugar
2 TABLESPOONS Raisins
500 g Flour
7-10 Tbsp Salt
1 package Citro-back
2 Eggs (size M)
80 g soft butter or margarine
125 g Low-fat curd
125 g Schmand
1 TABLESPOON Pudding powder "Vanilla Flavor"
125 g ground almonds, without skin
1 package Vanillin sugar
1 Egg yolk (size M)
75 g Icing sugar
1-2 TABLESPOONS Lemon juice
baking paper
7-10 Tbsp Flour

Directions

1
Warm 150 ml milk lukewarm. Dissolve yeast in it. Stir in 1 tablespoon of sugar and let everything rise covered for about 10 minutes. Wash and drain the raisins. Sieve the flour into a large bowl, mix with 50 g sugar, 1 pinch of salt and half of the Citro-Back. Add yeast milk, eggs and fat.
2
Knead into a smooth dough with the dough hooks of the food processor (or your hands). Cover and leave to rise in a warm place for about 30 minutes. For the quark filling, mix quark, 1 tsp. sour cream, 2 tbsp. sugar, pudding powder, the rest of the Citro-Back and raisins. For the almond filling, mix the rest of the sour cream, almonds, 50 g sugar and vanillin sugar. Knead dough again and cut in half. Roll out to a rectangle (approx. 30 x 34 cm) on some flour. Spread one plate with almond filling and the other with quark filling, leaving about 2 cm free around the edges. Roll up from the long side and cut into about 15 slices. Distribute on about 3 baking trays lined with baking paper. Press the snails flatter and let them rise covered for another 15 minutes.
3
Roll out to a rectangle (approx. 30 x 34 cm) on some flour. Spread one plate with almond filling and the other with quark filling, leaving about 2 cm free around the edges. Roll up from the long side and cut into about 15 slices. Distribute on about 3 baking trays lined with baking paper. Press the snails flatter and let them rise covered for another 15 minutes. Whisk the egg yolk and 4-5 tbsp. milk. Spread the snails with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the finished snails and let them cool down. Mix icing sugar and lemon juice and sprinkle almond snails with it. Leave to dry
4
milk. Spread the snails with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the finished snails and let them cool down. Mix icing sugar and lemon juice and sprinkle almond snails with it. Leave to dry
5
waiting time approx. 1 1/4 hours