Licorice snails with currants

Name: Licorice snails with currants
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 100 g + 150 g sugar; 200 ml Milk; 500 g + some flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 50 g soft + 100 g + some butter; 250 g red currants; 10 hard liquorice candies

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 cube (42 g) Yeast
1 TABLESPOON + 100 g + 150 g sugar
200 ml Milk
500 g + some flour
7-10 Tbsp Salt
1 Egg (Gr. M)
50 g soft + 100 g + some butter
250 g red currants
10 hard liquorice candies

Directions

1
For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm the milk lukewarm. Knead 500 g flour, 1 pinch of salt, 100 g sugar, egg, yeast and milk with the dough hooks of the mixer, kneading 50 g soft butter in flakes until the dough is smooth.
2
If it forms a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour.
3
Wash the currants, drain them and remove them from the panicles with a fork. Finely chop the liquorice in the universal chopper. Mix with 150 g sugar. Knead dough on some flour and roll out to a rectangle of approx. 25 x 40 cm.
4
Spread with 100 g butter. Sprinkle with liquorice sugar. Spread currants on top. Roll up the dough from the long side, cut into 12 slices.
5
Grease the recesses of a muffin baking tray (twelve recesses). Put in the dough snails. Cover and allow to rise for 15 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
6
Bake in a hot oven for about 25 minutes. Remove from the oven and leave to cool for about 10 minutes. Lift the snails out of the troughs and let them cool down.