Summary

Ingredients

For the yeast dough:

• 500g flour
• 1 cube yeast, fresh
• 200 ml milk, lukewarm
• 100 g suar
• 80 g butter
• 1 egg (s)
• 0.5 teaspoon ½ salt

For the filling:

• 300 ml milk
• 20 g suar
• 1 packet custard powder, vanilla
• 100 g crème fraîche

For the cast::

• 120 g powdered suar
• 1 teaspoon vanilla sugar, 7g
• 2 Table spoons milk

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Instructions

1. Process all ingredients for the yeast dough. Let rise in a warm place for at least 30 minutes.
2. Cook a thick pudding from milk, sugar and pudding powder, let it cool down and stir in the crème fraiche.
3. Roll out the yeast dough into a rectangle and spread the pudding mixture on top. Roll up from the long side. Cut into slices (approx. 1 - 1.5 cm) and place on a baking sheet lined with baking paper. Let rise for another 20 minutes.
4. Depending on the thickness that you cut, this results in between 20 and 30 snails.
5. Preheat the oven to 170 ° C fan oven. Baking time, depending on the oven, approx. 15-20 minutes.
6. Mix in the icing sugar and coat the snails while they are still warm.
7. TIP:
8. If you like, you can also put raisins in apple juice on top of the pudding mixture or spread chocolate drops on top of the pudding
9. We love these snails and they are especially popular with children.