Pudding Cherry Snails

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 350 ml milk to the boil. Stir 5 tbsp. milk, 3 tbsp. sugar and pudding powder until smooth. Stir into the boiling milk, simmer for another 2 minutes while stirring. Pour into a bowl, cover surface with foil and allow to cool.

2. 2

   Warm 75 ml milk lukewarm. Dissolve yeast in it. Stir in 1 tbsp. sugar and let everything rise covered for about 10 minutes. Sift the flour into a large bowl, mix with 3 tbsp. sugar and 1 pinch of salt. Add yeast milk, egg and fat. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Drain the cherries on a sieve. Knead the yeast dough again.

3. 3

   Add yeast milk, egg and fat. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Drain the cherries on a sieve. Knead the yeast dough again. Roll out on a floured work surface (24 x 30 cm). Spread the pudding on top, leaving a 2 cm wide edge free. Spread cherries on top. Roll up from the narrow side and cut into 12 slices. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes

4. 4

   Roll out on a floured work surface (24 x 30 cm). Spread the pudding on top, leaving a 2 cm wide edge free. Spread cherries on top. Roll up from the narrow side and cut into 12 slices. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
31 g

FATS
4 g

PROTEINS
4 g