Summary

Ingredients

For the dough:

• 530 g flour
• 1 pack dry yeast
• 80 g suar
• 80 g butter or mararine
• 100 g quark (low-fat quark)
• 1 packet vanilla sugar
• Taste rum
• 200 ml milk
• 1 egg (s)

For the filling:

• 3 tablespoon sugar
• 250 ml milk
• 150 g quark (low-fat quark)
• 1 egg yolk
• 1 packet custard powder (vanilla)
• 1 packet vanilla sugar
• 50 g raisins
• Flour for the work surface

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Instructions

1. Prepare the dough: mix the flour with the yeast. Gently warm the milk with the butter in a saucepan (should be lukewarm). Now mix the yeast-flour mixture with the milk-butter mixture and the remaining dough ingredients and knead thoroughly. Let the yeast dough rise in a warm place for at least 30 minutes.
2. Prepare the filling: Prepare the pudding with the sugar and 250 ml milk according to the instructions on the package (it will be very thick). Let cool slightly while stirring and stir in the quark, egg yolk and vanilla sugar.
3. Preheat the oven to 180 ° C fan oven.
4. Roll out the risen dough into a rectangle on a floured surface (for rough orientation - about as wide as a DIN A4 sheet and as long as a baking sheet). Spread the filling on the dough and sprinkle with raisins. Now roll up the dough into a roll. Use a sharp knife to cut off snails approx. 2 cm wide and place the snails on two baking sheets lined with baking paper.
5. Put the snails in the hot oven and bake for about 20-25 minutes.