Summary

Ingredients

For the yeast dough:

• 1 pack dry yeast (for 500 g flour)
• 50 grams sugar
• 125 ml milk, lukewarm
• 500g flour
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 100 g butter, melted, cooled
• Flour for the work surface

For the filling:

• 160 g poppy seeds, freshly round
• 100 ml milk
• 40 g butter
• 70 grams sugar
• 1 tablespoon semolina
• 1 packet vanilla sugar
• 1 teaspoon cornstarch
• 1 teaspoon water to mix
• 3 drops butter-vanilla flavor
• 3 drops flavor (lemon flavor)

For the glaze:

• 150 g powdered suar
• some water, hot

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Instructions

1. For the yeast dough, make a pre-dough from dry yeast, 1 teaspoon sugar (of the 50 g) and lukewarm milk. Cover and let rise in a warm place for about 10 minutes.
2. Now add the flour, the remaining sugar, eggs, vanilla sugar, salt and the melted butter to the pre-dough and knead a smooth yeast dough out of it. Cover it and let it rise up to twice its size in a warm place.
3. In the meantime, prepare the poppy seed filling. Bring the milk to the boil for this. Stir the ground poppy seeds, semolina and the cornstarch dissolved in a little (1 teaspoon) water into the boiling milk and bring to the boil briefly.
4. Remove the poppy seed mixture from the heat and stir in the butter, sugar, vanilla sugar and flavorings. Set the mass aside. Preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C).
5. Roll out the yeast dough on a floured work surface into a rectangle (approx. 30 x 40 cm) approx. 1 cm thick. Now distribute the poppy seed mixture on top and leave about 2 cm free at the top. Roll up the dough from below (from the longer side).
6. Cut about 1 1/2 - 2 cm thick slices from the roll, folding in the end of the dough of the snail so that the snails do not come apart during baking. Bake the snails until golden yellow for about 20 minutes.
7. Mix the icing sugar with a little hot water (about 1 tablespoon, possibly also 2 tablespoon) to a glaze and glaze the cooled snails with it.