Yeast pudding snails from the tray

Name: Yeast pudding snails from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 975 ml Milk; 2 packages Pudding powder "Vanilla Flavor"; 190 g + 1 tablespoon of sugar; 100 g Butter; 1 cube (42 g) Yeast; 500 g Flour; 1 pinch Salt; 1 egg (size M); 3 Pears (approx. 250 g each); 50 g Almond kernels without skin; 3 TABLESPOONS Apple Jelly; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

975 ml Milk
2 packages Pudding powder "Vanilla Flavor"
190 g + 1 tablespoon of sugar
100 g Butter
1 cube (42 g) Yeast
500 g Flour
1 pinch Salt
1 egg (size M)
3 Pears (approx. 250 g each)
50 g Almond kernels without skin
3 TABLESPOONS Apple Jelly
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
Boil 675 ml of milk. Stir pudding powder, 90 g sugar and 75 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil.
2
Allow the pudding to cool, then chill for at least 2 hours, preferably overnight.
3
Melt the butter. Add 225 ml milk, warm up lukewarm. Mix yeast, 1 tablespoon sugar and 100 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl, press a depression in the middle.
4
Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.
5
Add the remaining milk mixture and egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
6
Peel and quarter the pears and remove the core. Cut the quarter into cubes. Cut the dough in half. Roll out each half successively in a rectangle (approx. 25 x 36 cm). Spread half of the pudding on each half.
7
Spread pears on top. Roll up starting from the long side. Cut into slices of about 3 cm and place them on a greased, floured baking tray (27 x 29 cm). Cover and leave to rise in a warm place for about 5 minutes.
8
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and let cool down.
9
In the meantime, roughly chop the almonds, melt 25 g of sugar in a small pan. Add the almonds and caramelise while stirring. Take them out, spread them on a baking paper and let them cool down.
10
Warm the jelly in a small pot. Chop caramelized almonds. Coat snails with the jelly and sprinkle almonds over them.