Summary

Ingredients

For the dough:

• 1 cube yeast
• 500g flour
• 250 ml water
• 5 tablespoon oil
• 1 teaspoon salt

For covering:

• 4 onion (s)
• 2 large apples
• 100 g bacon, smoked, leaner
• 2 tablespoons oil
• salt and pepper
• marjoram
• 100 g cheese, rated (Emmentaler)

For painting:

• 1 egg yolk

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Instructions

1. Dissolve the yeast in a little lukewarm water. Stir in 2 tablespoons of flour. Then mix the remaining flour, the dissolved yeast, the oil, the remaining water and the salt and knead into a smooth dough.
2. Peel the onions and apples and dice them, also dice the bacon. Fry the bacon, onions and apples in oil. Season with salt (be careful, the bacon is salted), pepper and marjoram.
3. Halve the yeast dough, roll out each half into a rectangle (about 30 x 20 cm). Spread the bacon, onion and apple mixture on top and sprinkle with the grated cheese. Roll up the dough sheets from the narrow side and cut into pieces 1-2 cm wide.
4. Place the snails on a baking sheet lined with baking paper. Whisk the egg yolks with a little water and brush the snails with it.
5. Bake at 200 ° C for 25–30 minutes.