Small yeast snails

Name: Small yeast snails
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 2 eggs + 1 egg yolk (Gr. M); 150 ml Milk; 1 cube (42 g) fresh yeast; 3 TABLESPOONS + 50 g + 50 g sugar; 2 TABLESPOONS Raisins; 500 g + some flour; 7-10 Tbsp Salt; 1 package Citro-back; 80 g soft butter/margarine; 125 g Low-fat curd; 125 g Schmand; 1 TABLESPOON Pudding powder "Vanilla"; 125 g crushed almonds; 1 package Vanillin sugar; 4-5 Tbsp condensed milk or milk; 75 g Icing sugar; 1-2 TABLESPOONS Lemon juice; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

2 eggs + 1 egg yolk (Gr. M)
150 ml Milk
1 cube (42 g) fresh yeast
3 TABLESPOONS + 50 g + 50 g sugar
2 TABLESPOONS Raisins
500 g + some flour
7-10 Tbsp Salt
1 package Citro-back
80 g soft butter/margarine
125 g Low-fat curd
125 g Schmand
1 TABLESPOON Pudding powder "Vanilla"
125 g crushed almonds
1 package Vanillin sugar
4-5 Tbsp condensed milk or milk
75 g Icing sugar
1-2 TABLESPOONS Lemon juice
baking paper

Directions

1
Take the eggs out of the fridge. Warm the milk lukewarm. Crumble yeast and dissolve in it. Stir in 1 tablespoon of sugar and let everything go covered for about 10 minutes until bubbles form
2
Wash and drain the raisins. Sieve 500 g flour into a large bowl. Mix with 50 g sugar, 1 pinch of salt and 1/2 packet of Citro-Back. Add yeast milk, 2 eggs and fat. Knead with the dough hook of the hand mixer until the dough is shiny and comes off the bowl wall smoothly. Cover and leave to rise in a warm place without draught for approx. 30 minutes until it has doubled in volume
3
For the quark filling quark,
4
Stir together 2 tablespoons of sour cream, 2 tablespoons of sugar, pudding powder, the rest of the citro-bake and raisins. For the almond filling, mix the rest of the sour cream, almonds, 50 g sugar and vanillin sugar. Knead dough again and cut in half. Roll out to a rectangle (approx. 30 x 34 cm) on some flour. Spread one plate with almond filling and the other with quark filling, leaving a rim of approx. 2 cm all around
5
Roll up from the long side and cut into approx. 15 slices each. Place on baking trays lined with baking paper. Press the snails flatter, cover them and let them rise again for about 15 minutes
6
Whisk the egg yolk and condensed milk. Spread snails with it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Cool down. Mix icing sugar and lemon juice, sprinkle almond snails with it. Allow to dry.