Pudding snails

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Crumble the yeast and add 1/8 litre lukewarm milk and 50 g sugar to the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes. Melt 40 g fat at low heat and add it together with 1/8 litre lukewarm milk, egg and salt to the pre-dough and knead it with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for a further 45 minutes in a warm place. Roll out the dough to a rectangle (approx. 35 x 40 cm) on a slightly floured work surface.

2. 2

   Melt the remaining fat and spread the dough with it. Sprinkle with 100 g sugar and almonds and roll up from the narrower end. Cut into about 10 slices. Press the snails a little bit flat and put them on two baking trays lined with baking paper. Stir pudding powder in 6-7 tablespoons of the remaining milk until smooth. Put the remaining milk and sugar in a saucepan and bring to the boil. Remove the pot from the heat and add the pudding powder while stirring. Bring to the boil again. While still hot, put a blob on the middle of each snail. Leave the particles to rise in a warm place for about 15 minutes. Mix egg yolk and cream and brush the edges of the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes.

3. 3

   Remove the pot from the heat and add the pudding powder while stirring. Bring to the boil again. While still hot, put a blob on the middle of each snail. Leave the particles to rise in a warm place for about 15 minutes. Mix egg yolk and cream and brush the edges of the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. Let it cool down and serve dusted with icing sugar. Results in approx. 10 pieces

Nutrition Facts

KCAL
430 kcal

CARBS
62 g

FATS
15 g

PROTEINS
10 g