Summary

Ingredients

For the cream:

• 200 g milk
• 15 g suar
• 0.5 ½ pack custard powder, vanilla (20 g)

For the dough:

• 500g flour
• 1 cube yeast
• 200 g milk, room temperature
• 80 g suar
• 70 g butter
• 1 egg (s)
• 0.5 teaspoon ½ salt

Moreover:

• 80 sour cream or crème fraîche
• 1 apple, preferably Cox Orange
• Powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. For the cream, put everything in the mixing bowl, stir 6.5 min / 90 ° C / speed 2. Then transfer and cover the surface of the cream with cling film.
2. For the dough, put everything in the mixing bowl and knead the dough for 2 minutes / level. Pour into a bowl and let rise in a warm place for 30 minutes.
3. In the meantime, peel and core the apple and cut into small pieces. Stir 70 g of sour cream into the cream.
4. Roll out the yeast dough into a rectangle (30 x 40 cm). Spread the cream thickly on it, leaving a wide margin. Put the apple pieces on the cream. Brush the edge with 10 g sour cream. Fold the broad side of the dough inwards. Roll in from the longer side. Use a large saw knife to cut the roll into snails 2-3 cm thick, making approx. 15 pieces.
5. Place the snails on two baking sheets lined with baking paper and let rise for another 20 minutes. Bake in the preheated oven at 175 ° C for about 15 minutes. Dust with icing sugar while it is still warm.
6. Note: This is a self-developed recipe. A snail has 220 kcal, 6 g protein, 5.5 g fat and 33 g carbohydrates.