Raisin snails

Name: Raisin snails
Cook time: 2 h
Total time: 2 h
Yield: 15
Ingredients: 125 g Raisins; 2 TABLESPOONS brown rum; 75 g Butter or margarine; 250 ml Milk; 500 g Flour; 100 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 pinch Salt; 1 cube (42 g) fresh yeast; 400 g Marzipan raw mass; 125 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 15

125 g Raisins
2 TABLESPOONS brown rum
75 g Butter or margarine
250 ml Milk
500 g Flour
100 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 pinch Salt
1 cube (42 g) fresh yeast
400 g Marzipan raw mass
125 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Cling film
baking paper

Directions

1
Wash the raisins, dab dry and soak in rum. Melt the fat, add the milk, warm up lukewarm. Put flour, sugar, vanillin sugar, egg, salt and crumbled yeast in a mixing bowl. Add milk-fat mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead the marzipan to a smooth dough and roll out between 2 layers of cling film (approx. 36 x 40 cm). Knead the yeast dough again well and roll out into a rectangle (approx. 36 x 40 cm) on a floured work surface.
2
Place a marzipan plate on top and sprinkle with the raisins. Roll up the yeast dough from the short side, cut into approx. 15 slices. Place 5 snails on a baking tray lined with baking paper and let them rise for another 15 minutes. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Stir icing sugar, lemon juice and 1 tablespoon of hot water until smooth. Remove snails from the oven, let them cool down a little and coat them with icing