Large pudding snail with sprinkles from the springform pan

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix 500 g flour, 75 g sugar and salt in a mixing bowl, make 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. 2

   Add the egg, 150 ml lukewarm milk and 75 g soft butter and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

3. 3

   Beat 4 egg yolks and 100 g sugar with the whisk of the hand mixer until creamy and stir in 60 g flour. Bring 500 ml milk to the boil, stir some of it into the egg yolk mixture and pour into the remaining milk and bring to the boil while stirring continuously. Remove the pudding from the heat, cover with foil and allow to cool

4. 4

   Melt 75 g butter and let it cool down. Mix 125 g flour and 50 g sugar. Add 1 egg yolk and liquid butter, knead into crumbles with your hands, cover and chill

5. 5

   Knead the yeast dough again, cut in half and roll out into a roll (approx. 50 cm long). Press the rolls flat, place one roll in a well greased springform pan (26 cm Ø) from the middle to form a snail, leaving a distance of 1-1.5 cm between them. Press the other roll to the end of the first roll and lay it to the edge of the snail as well

6. 6

   Spread half of the crumbles in the spaces between the crumbles. Stir the raisins into the pudding, fill into a piping bag and cut off a wide tip. Spray the pudding evenly onto the crumbles in the spaces. Cover the snail and leave to rise for another 15-20 minutes

7. 7

   Sprinkle snail with the remaining crumbles and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Cover with aluminium foil about 15 minutes before the end of the baking time. Remove the finished snail, let it cool down and serve lukewarm

8. 8

   Picture 04: Red fruit jelly

9. 9

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
360 kcal

CARBS
55 g

FATS
12 g

PROTEINS
8 g