Great Cherry Snail

Name: Great Cherry Snail
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g Flour; 125 g Sugar; 1 pinch Salt; 250 ml Milk; 1 cube (42 g) Yeast; 1 egg (size M); 75 g soft butter; 500 g V; 300 ml Cherry nectar; 1/2 coated Tsp Cinnamon powder; 20 g Cornstarch; 150 g Marzipan raw mass; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g Flour
125 g Sugar
1 pinch Salt
250 ml Milk
1 cube (42 g) Yeast
1 egg (size M)
75 g soft butter
500 g V
300 ml Cherry nectar
1/2 coated Tsp Cinnamon powder
20 g Cornstarch
150 g Marzipan raw mass
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, 75 g sugar and salt in a mixing bowl, press a depression in the middle. Warm 250 ml milk lukewarm. Stir 100 ml milk with yeast until smooth. Pour the yeast milk into the flour bowl, mix with some flour from the rim and let it stand covered for about 15 minutes
2
Add the egg, 150 ml lukewarm milk and butter and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes
3
Wash, stalk and stone the cherries. Boil up cherry nectar with 50 g sugar and cinnamon. Mix starch with approx. 2 tbsp. water until smooth, stir into the boiling compote. Let simmer for about 1 minute while stirring. Remove from heat, pour over the cherries and mix well. Put the compote in a cool place
4
Knead the yeast dough again, cut in half and roll out into long rectangles (approx. 12 x 50 cm each). Rub half of the marzipan over each dough strip and distribute half of the compote lengthwise in the middle of each dough strip. Fold the dough strips over lengthwise
5
Grease a springform pan (26 cm Ø) well. Remove the edge of the springform pan. Place the dough stripes on the bottom of the springform pan from the middle loosely to a snail, so that the open side of the dough stripes are on top. Press the other strip to the end of the first strip and lay it to the edge of the snail as well. Carefully place the edge of the springform pan around the edge and close it again. Cover the snail and let it rise for another 15-20 minutes
6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. If necessary, cover with aluminium foil approx. 10 minutes before the end of the baking time. Remove the finished snail, let it cool down or let it cool down, dust with icing sugar, serve lukewarm or cold
7
waiting time approx. 1 1/2 hours