Summary

Ingredients

• 1 kg flour
• 2 packs yeast (dry yeast)
• 0.5 liter ½ milk
• 2 egg (s)
• 150 grams sugar
• 125 g butter
• 1 pinch (s) salt

For the cast:

• 1 cup whipped cream
• 2 cups sugar
• 1 packet vanilla

For the filling:

• 1 pck. Of poppy seeds or
• 1 tablespoon cinnamon, ground
• 2 tablespoon sugar
• butter

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Instructions

1. Make a soft, supple dough from the dough ingredients. Knead until it bubbles. Let the dough rise in a warm place until it has increased significantly in volume (at least twice as much). Divide the dough in half.
2. Brush one half with poppy seed baking, roll up and cut off snails approx. 2 cm wide, leave to rise on the tray for at least 15 minutes.
3. Proceed in the same way with the other half, only instead of using the poppy seed bake, brush the dough thinly with butter and sprinkle with the cinnamon-sugar mixture. I lightly cut into the snails with the scissors, then when they are finished they look like florets.
4. Bake at 200 ° C for about 20 minutes.
5. For the topping, simmer the cream with the sugar for about 5 minutes, stirring constantly. Do the droplet test over and over again (i.e. a drop dropped on a cold, smooth surface, does not flow). Whilst the cream cools down, whip it up again and again so that it becomes airy and loose. Brush the particles with the icing while they are still warm (not hot!) Or decorate them with a piping bag.
6. The icing stays in the fridge for a while, I also use it for sweet rolls or American, Berliners, etc. It`s too much for this one portion, so there`s something left over.