Raisin and apple snails (yeast dough)

Name: Raisin and apple snails (yeast dough)
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 500 g Apples; 7-10 Tbsp Juice of 1 lemon; 75 g Sugar; 75 g Raisins; 75 g Almond slivers; 400 g Flour; 1 package (7 g) Dry yeast; 1/4 l Milk; 75 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 7-10 Tbsp Salt; baking paper; 75 g Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

500 g Apples
7-10 Tbsp Juice of 1 lemon
75 g Sugar
75 g Raisins
75 g Almond slivers
400 g Flour
1 package (7 g) Dry yeast
1/4 l Milk
75 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 egg (size M)
7-10 Tbsp Salt
baking paper
75 g Icing sugar

Directions

1
Peel, quarter, core and cut apples into pieces. Covered with lemon juice and sugar and stew for 3-5 minutes. Add raisins and almonds. Leave to cool. Mix flour and dry yeast.
2
Warm up the milk. Melt the fat in it. Add sugar, vanillin sugar, egg, salt and milk-fat mixture to the flour. Knead everything smooth. Cover and leave to rise in a warm place for about 40 minutes. Knead dough briefly.
3
Roll out to a rectangle (approx. 30 x 35 cm) on a little flour. Spread compote on top. Roll up from the short side. Cut into approx. 3 cm thick slices. Place on a baking tray lined with baking paper and leave to rise for about 15 minutes.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Remove and let cool down a little. Stir icing sugar and 2-3 tablespoons of water until smooth. Spread the snails with it.
5
Let it cool down. Results in approx. 10 pieces.