Plum crumble snails

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 9
  • 1⁄8 l Milk
  • 1⁄2 Cubes (21 g) Yeast
  • 300 g + 150 g + some flour
  • 75 g + 100 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp salt, cinnamon
  • 1 egg + 2 egg yolks (size M)
  • 75 g + 80 g soft butter
  • 1.5 kg Plums / Plum plums
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Warm the milk lukewarm. Crumble yeast into it and dissolve it while stirring. Put 300 g flour, 75 g sugar, 1 packet vanilla sugar, 1 pinch of salt, 1 egg and 75 g butter in a mixing bowl. Add yeast milk and knead everything with the dough hooks of the mixer to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 40 minutes.

  3. 3

    Wash the plums, dab dry, halve and stone them. For the crumbles, knead 150 g flour, 100 g sugar, 1 packet vanilla sugar, 1 level teaspoon cinnamon, 1 egg yolk and 80 g butter with your hands to form crumbles.

  4. 4

    Line two baking trays with baking paper. Knead the yeast dough once again on a floured work surface. Form into a roll and cut into 8-10 equally sized pieces. Form pieces with floured hands into round flat cakes (approx. 10 cm Ø each).

  5. 5

    Place them at a distance on the two sheets. Cover and leave to rise in a warm place for about 20 minutes.

  6. 6

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cover the dough cakes evenly with the plums. Whisk 1 egg yolk and 1 tbsp. water, brush the edges of the dough with it. Spread the crumbles evenly on the plums.

  7. 7

    Bake the crumbled snails in the hot oven for about 20 minutes each. Take them out of the oven and let them cool down on a cake rack. Dust the crumble snails with icing sugar shortly before serving.