Yeast dough snails with dried fruit (Chelsea bun)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix sultanas and 2 tablespoons of brandy and bring to the boil briefly. Melt butter. Mix flour, yeast and 75 g sugar. Press a depression in the middle. Pour in butter, except for 2 tbsp. for spreading, and 200 ml lukewarm water and knead to a smooth dough. Leave to rise in a covered bowl in a warm place for about 1 hour until the dough has doubled in size

2. 2

   Knead the dough on a floured work surface. Roll out to a rectangle (25 x 30 cm). Spread with half of the remaining butter, leaving a narrow strip on one long side. Mix 2 tbsp. sugar and cinnamon and sprinkle on the dough. Spread soaked sultanas on top. Moisten the released strip with water. Roll up the dough from the other side. Press the moist end down well. Coat the roll of dough with the remaining butter and cut into 12 slices

3. 3

   Spread the slices with some distance between them on a baking tray lined with baking paper. Cover and leave to rise in a warm place for another 45 minutes. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 12-15 minutes.

4. 4

   Stir icing sugar with remaining brandy until smooth. Dribble the icing in strips over the yeast snails

5. 5

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
230 kcal

CARBS
44 g

FATS
4 g

PROTEINS
4 g