Currant – Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 pack dry yeast
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 egg (s)
- 125 ml milk, (lukewarm)
- 100 g butter, melt
For the filling:
- 2 packs pudding powder, vanilla
- 500 ml milk
- 100 g suar
- 200 g currants
- 4 tablespoon powdered sugar
- water or lemon juice
Print Recipe
Pin Recipe Instructions
- Sift the flour and mix with the yeast.
- Add sugar, vanilla sugar, eggs, lukewarm milk, butter and salt and knead with the dough hook to form a dough that loosens from the edge of the bowl (otherwise add a little more flour). Cover and let the dough rise in a warm place for about 30-40 minutes.
- Prepare the two puddings with the 500ml milk and 100g sugar according to the package instructions.
- Let the pudding cool down a little.
- Meanwhile, knead the yeast dough briefly with a little flour and roll it out into a rectangle (about 60 cm). Brush with the pudding, spread the currants on top and roll up.
- Use a sharp saw knife to cut into strips about 2 cm wide, place on a baking sheet lined with baking paper and let rise in a warm place for another 30 minutes.
- Bake at 180 ° C (convection, preheated) for about 10-15 minutes.
- Mix the powdered sugar with a little water / lemon juice to a thick consistency and brush the lukewarm snails with it.
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