poppy seed - yeast - snail
50 mins
50 mins
Ingredients
- 7-10 Tbsp for the dough
- 1 pck Yeast guarantor
- 375 gr flour
- 200 ml Milk
- 50 gr margarine
- 7-10 Tbsp Flour
- 7-10 Tbsp for the filling
- 1 pck Bake-proof pudding cream
- 250 ml Milk
- 1 pck Poppy seed bake
- 100 gr chopped almonds
- 1/2 TEASPOON Vanilla Aroma
Directions
- 1
For the yeast dough: Put the flour and yeast guarantor in a bowl. Heat the milk and margarine in the microwave oven for a short time (lukewarm) and gradually add to the flour and mix well. Let the yeast dough rest for about 10 minutes.
- 2
For the filling: Put the baking firm custard powder with the milk in a bowl and stir until the cream is firm. Stir in the poppy seed bake and the chopped nuts. Roll out the yeast dough thinly on a floured work surface and spread with the pudding - poppy seed mixture.
- 3
Now roll up the dough from the longest side and cut off slices about 1cm thick.
- 4
Place the slices on a baking tray lined with baking paper and bake in a preheated oven at 170 °C for about 20 minutes. After baking you can dust the snails with icing sugar or decorate them with sugar icing.
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