Poppy seed yeast snail

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Stir yeast and 25 g sugar until the yeast becomes liquid. Put flour, salt, 1 egg and 25 g sugar in a bowl. Melt 40 g fat and add the cold milk. Pour lukewarm fat-milk mixture to the flour, add yeast and knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   In the meantime mix poppy seed baking and 1 egg. Melt 100 g fat. Knead the yeast dough again briefly and roll out on a floured work surface to a rectangle of approx. 36 x 40 cm. Spread the dough with about half of the butter and then spread the poppy seed mixture on top (leaving a 3 cm wide edge on one long side). Roll up the dough from the long side to the free edge and press the edge of the dough well. Cut the roll into 1 1/2-2 cm wide slices/ snails and spread them on 2-3 baking trays lined with baking paper. Brush with liquid fat. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Brush with butter in between. Remove the finished snails and let them cool down.

3. 3

   Cut the roll into 1 1/2-2 cm wide slices/ snails and spread them on 2-3 baking trays lined with baking paper. Brush with liquid fat. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Brush with butter in between. Remove the finished snails and let them cool down. Mix icing sugar and lemon juice to a thin glaze. Spread half of the snails with the icing sugar and let them dry

4. 4

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
330 kcal

CARBS
45 g

FATS
14 g

PROTEINS
8 g