Summary

Ingredients

For the dough:

• 500 g flour, 550
• 60 g suar
• 100 g butter
• 1 egg (s)
• 200 ml milk
• 1 pinch (s) salt
• 21 g yeast, fresh

For the cream:

• 100 ml cream
• 250 ml milk
• 3 tablespoon vanilla sugar
• 3 tablespoon sugar
• 40 g cornstarch
• 1 handful raisins

For the cast:

• 100 g powdered suar
• 1 tablespoon water

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Instructions

1. The dough:
2. Knead a yeast dough from all the dough ingredients, let it rest for 40 minutes and then roll out into a rectangle.
3. The creme:
4. Mix all ingredients well in a glass bowl until there are no more lumps. Place the bowl in the microwave at 600 W for 3 minutes, take it out, stir and put it back in the microwave for 3 minutes and stir well again. Let the cream cool down well.
5. Now preheat the oven to 180 ° C.
6. Spread the cream on the dough and roll up.
7. Now there are two methods:
8. a real chinois, a snail cake:
9. To do this, cut the roll into 3 cm wide strips and place them in a greased springform pan or cake ring, let rise until the stove has reached 180 ° C and bake on the middle rack for 45 minutes.
10. Or you can make small breakfast baked goods, as can also be found on breakfast buffets in Egypt or Turkey, in French bakeries you can find these small delicacies next to the croissants.
11. Roll the roll a little narrower so that the dia is about 5 cm. Cut this roll into 1.5 cm wide snails. Spread over 2 baking trays and carefully shape again, leaving some space in between.
12. Preheat the oven to 180 ° C and bake the little snails for 15 minutes.
13. The color should be golden brown in each case. Let the pastries cool down and spread the icing thinly on them while they are still warm.