Plum Jam – Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 120 g suar
- 1 pack dry yeast
- 1 packet vanilla sugar
- 1 pinch (s) salt
- liter ⅛ milk, lukewarm
- liter ⅛ water, lukewarm
- 100 g butter
- 1 egg yolk
For the filling:
- 250 g plum jam
- 1 lemon (s), grated zest
For painting:
- 30 g butter
- sugar
- cinnamon
Print Recipe
Pin Recipe Instructions
- Mix the flour, dry yeast, sugar, vanilla sugar and salt.
- Add lukewarm milk and an ADDITIONAL 1/8 liter of lukewarm water and work everything into a smooth dough. Cover and let rise at room temperature for about 25 minutes.
- Melt 100g butter and cool slightly and mix with the egg yolk and knead this into the set dough. Don`t let go anymore.
- Roll out the dough on a floured work surface into a rectangle (50x40cm).
- Spread the plum jam evenly on it and spread the grated lemon zest over it.
- Roll up the dough lengthways and cut into about 16 pieces. Press each snail a little flat again with your hand and place it on a baking sheet lined with baking paper and cover it for another 20 minutes.
- Then bake the snails in the preheated oven at 200 ° C on the 2nd shelf from the bottom for 15 to 20 minutes until golden yellow.
- Immediately after baking - STILL HOT - brush with 30g melted butter and sprinkle with cinnamon sugar.
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