Liquorice snails with currants

Name: Liquorice snails with currants
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 250 g sugar; 200 ml Milk; 500 g Flour; 1 pinch Salt; 1 egg (size M); 150 g soft butter; 250 g red currants; 50–100 g Salt and licorice sweets (approx. 10-20 pieces); 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 cube (42 g) Yeast
1 TABLESPOON + 250 g sugar
200 ml Milk
500 g Flour
1 pinch Salt
1 egg (size M)
150 g soft butter
250 g red currants
50–100 g Salt and licorice sweets (approx. 10-20 pieces)
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the dough, knead yeast and 1 tablespoon of sugar until the yeast mixture is liquid. Heat milk lukewarm. Knead flour, 100 g sugar, salt, egg, 50 g butter, yeast and milk with the dough hooks of the hand mixer to a smooth dough.
2
Cover the dough and leave to rise in a warm place for at least 1 hour.
3
Wash the currants, drain well and strip the berries from the panicles. Grind the liquorice in the universal grinder. Mix 150 g sugar and liquorice. Knead the dough once more, form it into a ball and roll out approx. 25 x 40 cm on a floured work surface.
4
Spread evenly with the soft butter. Sprinkle with liquorice-sugar mixture. Spread currants on top.
5
Roll up the dough from the long side, cut into 12 slices of equal thickness. Spread the slices into the greased and flour-scattered hollows of a muffin tray (12 hollows each). In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
6
manufacturer) bake for about 25 minutes. Let the snails rest in the troughs for about 10 minutes. Remove from the hollows and let them cool down.