Poppy Cherry Snails

Name: Poppy Cherry Snails
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 40
Ingredients: 200 g Whipped cream; 1 cube (42 g) fresh yeast; 1 TEASPOON + 120 g sugar; 120 g Butter; 750 g Flour; 1/2 TEASPOON Salt; 1 egg (size M); 2 (720 ml each) Glasses of cherries; 1 Organic Lemon; 2 packages (250 g each) ready-to-bake poppy seed filling; 200 g Schmand; 50 g unsweetened condensed milk (10 % fat); 250 g Icing sugar; 6-7 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil; 40 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 40

200 g Whipped cream
1 cube (42 g) fresh yeast
1 TEASPOON + 120 g sugar
120 g Butter
750 g Flour
1/2 TEASPOON Salt
1 egg (size M)
2 (720 ml each) Glasses of cherries
1 Organic Lemon
2 packages (250 g each) ready-to-bake poppy seed filling
200 g Schmand
50 g unsweetened condensed milk (10 % fat)
250 g Icing sugar
6-7 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil
40 Paper baking cups

Directions

1
Warm the cream and 200 ml water lukewarm. Take off about 100 ml, put it into a bowl and crumble yeast into it. Add 1 teaspoon sugar and dissolve while stirring. Melt butter in remaining cream mixture.
2
Mix flour, salt and 120 g sugar in a large mixing bowl. Add yeast, butter and cream mixture and egg. Knead well with the kneading hooks of the hand mixer until the dough comes off the bowl rim smoothly.
3
Cover and leave to rise in a warm place for about 30 minutes.
4
In the meantime drain the cherries well. (Collect the juice if necessary and use it for other purposes.) Wash the lemon hot, grate it dry and finely grate the peel. Halve the lemon and squeeze the juice. Mix poppy seeds, sour cream, lemon juice and zest well.
5
Knead the dough well on a floured work surface with floured hands and cut in half. Cover one half. Roll out the second half rectangularly (approx. 32 x 40 cm). Spread with half of the poppy seed mixture, leaving about 1 cm free all around.
6
Spread half the cherries evenly on top. Roll up firmly from the long side. Cut the roll into about 20 slices (about 2 cm wide). Place on 2 baking trays lined with baking paper, leaving enough space for the dough to rise.
7
Cover and leave to rise for about 30 minutes.
8
Spread snails with half condensed milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for approx. 20 minutes. Cover with foil after about 10 minutes.
9
In the meantime, mix icing sugar with 6-7 tablespoons lemon juice to make a glaze. Remove snails from the oven, place them on a cake rack and immediately spread a thin layer of icing on top.
10
In the meantime, process the dough, poppy seed mixture and cherries as described up to and including cutting the roll into approx. 20 slices. Place 2 baking cups in approx. 20 troughs of 2 muffin sheets (12 troughs each).
11
Carefully place 1 auger each in a lined trough. Cover and leave in a warm place for approx. 30 minutes.
12
Spread snail muffins with the rest of the condensed milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 22-25 minutes, cover with foil halfway through the baking time.
13
Take them out of the oven, place them on a cake rack and immediately spread a little or the last ones thinly with the rest of the icing. Leave to rest in the wells for about 15 minutes, then remove carefully.