Summary

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

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Instructions

1. Sift the flour and mix with the yeast.
2. 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.
3. Prepare the two puddings with the 500ml milk and 100g sugar according to the package instructions.
4. Let the pudding cool down a little.
5. 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.
6. 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.
7. Bake at 180 ° C (convection, preheated) for about 10-15 minutes.
8. Mix the powdered sugar with a little water / lemon juice to a thick consistency and brush the lukewarm snails with it.