Poppyseed Yeast Snails
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 cube yeast, fresh
- 0.25 liter ¼ milk, lukewarm
- 100 g suar
- 0.5 teaspoon ½ salt
- 100 g mararine
- 1 tablespoon oil
For the filling: (1st variant)
- 2 bags poppy seed baking
For the filling: (2nd variant)
- 1 bag poppy seed baking
- 1 sachet vanilla pudding powder
- 0.5 liter ½ milk
- 40 g suar
For the filling: (3rd variant)
- 1 sachet vanilla pudding powder
- 0.5 liter ½ milk
- 40 g suar
For the glaze:
- 100 g powdered suar
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the vanilla pudding for filling variants 2 and 3 the day before using the instructions on the packet using pudding powder, milk and sugar. For variant 2, stir the poppy seed baking into the vanilla pudding.
- Prepare a yeast dough from the ingredients for the dough and then let it rise in a warm place until it has doubled.
- Then roll out a thin rectangle from the dough and spread the filling (for variant 1 only with poppy seed bakery, for variant 2 with the pudding-poppy seed bakery mixture, for variant 3 only with pudding). Roll up the dough from the long side and then cut into approx. 20 even slices and place on a baking sheet lined with baking paper.
- Bake in an oven preheated to 180 ° C for 25 - 30 minutes.
- Let the baked snails cool down. For the glaze, mix together lemon juice and powdered sugar and brush the snails with it.
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