Yeast snails with marzipan-apricot filling

Name: Yeast snails with marzipan-apricot filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1/4 l Milk; 75 g Butter or margarine; 500 g Flour; 100 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 7-10 Tbsp Salt; 1 cube (42 g) fresh yeast; 1 can(s) (425 ml; 250 g by weight) Apricots; 300 g Marzipan raw mass; 2 Protein (size M); 250 g Icing sugar; 100 g crushed almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1/4 l Milk
75 g Butter or margarine
500 g Flour
100 g Sugar
1 package Vanillin sugar
1 egg (size M)
7-10 Tbsp Salt
1 cube (42 g) fresh yeast
1 can(s) (425 ml; 250 g by weight) Apricots
300 g Marzipan raw mass
2 Protein (size M)
250 g Icing sugar
100 g crushed almonds
7-10 Tbsp Flour
baking paper

Directions

1
Heat the milk and melt the fat in it. Put flour, sugar, vanilla sugar, egg, salt and crumbled yeast in a mixing bowl. Add the milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Drain the apricots and cut into small cubes. Knead egg white, 2 tablespoons apricot juice, marzipan, 100 g icing sugar and almonds with the dough hooks of the hand mixer to a smooth dough. Carefully fold in the apricot cubes.
2
Knead the yeast dough again well and roll out to a rectangle (55 x 45 cm) on a floured work surface. Put the marzipan-apricot filling on the yeast dough and smooth it down. Roll up the yeast dough from the short side and cut into approx. 15 slices. Place 5 snails on a baking tray lined with baking paper, let them rise for another 15 minutes and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 15-20 minutes. Stir the remaining icing sugar and 2-3 tablespoons of cold water until smooth. Take snails out of the oven, let them cool down a little and coat them with icing. Results in about 15 pieces