Strawberry and chocolate snails

Name: Strawberry and chocolate snails
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 100 g soft butter; 200 ml Milk; 500 g Flour; 60 g + 6 tablespoons sugar; 7-10 Tbsp Salt; 1 cube (42 g) Yeast; 1 egg (size M); 300 g Strawberries; 200 g Dark chocolate; 30 g ripened cream; 100 g Icing sugar; 7-10 Tbsp Flour; Baking paper or grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

100 g soft butter
200 ml Milk
500 g Flour
60 g + 6 tablespoons sugar
7-10 Tbsp Salt
1 cube (42 g) Yeast
1 egg (size M)
300 g Strawberries
200 g Dark chocolate
30 g ripened cream
100 g Icing sugar
7-10 Tbsp Flour
Baking paper or grease

Directions

1
For the dough melt 50 g butter. Add milk. Put flour, 60 g sugar and 1 pinch of salt in a bowl. Stir yeast and 1 tablespoon sugar until liquid. Add lukewarm milk-fat-mixture, yeast and egg to the flour and knead all ingredients to a smooth dough. Cover and leave to rise in a warm place for 30-60 minutes
2
Wash, clean and roughly chop the strawberries. Chop the chocolate. Knead the yeast dough again and roll out on the floured work surface (30 x 50 cm). Spread 50 g butter as evenly as possible on the dough. Sprinkle with 5 tbsp. sugar, strawberries and chocolate. Roll up the dough from the long side and cut into 3-4 cm wide snails
3
Place the snails on a baking tray lined with baking paper or 1-2 greased flat casseroles. Cover the snails and leave them in a warm place for another 30 minutes
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Remove from the oven. Mix sour cream and icing sugar with the whisks of the hand mixer to a smooth glaze. Spread the icing on the snails with a tablespoon. Let the snails cool down. Marinated strawberries taste great with them
5
Waiting time approx. 1 hour