Yeast dough snails

Name: Yeast dough snails
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 50 g Butter or margarine; 255 g Flour; 1 pinch Salt; 125 ml Milk; 1/2 cube (21 g) Yeast; 24 g Diabetic Sweetness; 1 Egg yolk (size M); 108 g Cherry jam suitable for diabetics; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

50 g Butter or margarine
255 g Flour
1 pinch Salt
125 ml Milk
1/2 cube (21 g) Yeast
24 g Diabetic Sweetness
1 Egg yolk (size M)
108 g Cherry jam suitable for diabetics
7-10 Tbsp Flour
baking paper

Directions

1
Melt 30 g fat and let it cool down. Put flour and salt in a bowl. Warm the milk. Crumble yeast and dissolve in the milk. Stir diabetic sweetness into the yeast milk. Pour egg yolk, fat and yeast milk onto the flour mixture and knead everything into a smooth dough using the dough hooks of the hand mixer. Cover the yeast dough and let it rise in a warm place for about 30 minutes.
2
Knead the dough again with your hands. Roll out to a rectangle (30 x 45 cm) on a floured work surface. Spread the dough with the jam, leaving an approx. 3 cm wide edge. Roll up the dough from the long side and cut into 15 slices. Place the yeast rolls on two baking trays lined with baking paper and leave to rise in a warm place for another 15 minutes. Melt 20 g fat and spread the snails with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 17-20 minutes