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 filling and 1 egg. Melt 100 g fat. Knead the yeast dough again briefly and roll out into a rectangle (approx. 36 x 40 cm) on a floured work surface. First spread the dough with approx. half of the fat, then spread the poppy seed mixture on top, leaving an approx. 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 down. Cut the roll into 1 1/2 - 2 cm wide slices/ snails and spread them on 2-3 baking trays lined with baking paper. Spread 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 fat in between.

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. Spread 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 fat 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. 2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
43 g

FATS
14 g

PROTEINS
8 g