Pudding Cherry Snails

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Stir yeast and 25 g sugar until the yeast becomes liquid. Put flour, salt, egg and 25 g sugar in a bowl. Melt 40 g fat and add 225 ml 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. Bring 700 ml milk to the boil in a saucepan.

2. 2

   Stir pudding powder, 75 ml milk and 6 tablespoons of sugar until smooth. Remove the milk from the stove and stir in the pudding powder. Bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down. Drain cocktail cherries, remove stalks. Finely chop the cherries. Melt 50 g fat. Knead the yeast dough again briefly and roll out into a rectangle (approx. 36 x 40 cm) on a floured work surface. Spread the pudding and cocktail cherries over it, leaving a 2-3 cm wide edge on the sides. Roll up from a short side. Press the edge of the dough well.

3. 3

   Melt 50 g fat. Knead the yeast dough again briefly and roll out into a rectangle (approx. 36 x 40 cm) on a floured work surface. Spread the pudding and cocktail cherries over it, leaving a 2-3 cm wide edge on the sides. Roll up from a short side. Press the edge of the dough well. Press the roll into shape if necessary and cut it 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 20-25 minutes. Brush with butter in between. Remove the snails and let them cool down. Sprinkle with sugar crystals

4. 4

   Press the roll into shape if necessary and cut it 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 20-25 minutes. Brush with butter in between. Remove the snails and let them cool down. Sprinkle with sugar crystals

5. 5

   30 minutes waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
36 g

FATS
7 g

PROTEINS
5 g