Summary

Ingredients

• 600 grams flour
• 40 g yeast
• 350 g milk
• 100 g suar
• 100 g butter
• 1 teaspoon salt
• 1 egg (s)
• some lemon (s) - peel (alternatively lemon aroma)

For covering:

• 250 g marzipan (raw mixture)
• 250 g sultanas
• some Milk
• some rum or rum flavor

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Instructions

1. For the dough, mix the flour, yeast and milk into a pre-dough and let rise.
2. Then add sugar, butter, salt, egg and a little lemon peel or lemon flavor and knead well. Let rise until the dough has enlarged significantly.
3. Knead the marzipan with a little milk and rum or rum flavoring and spread on the dough. Sprinkle the sultanas on top. Roll up the dough in a spiral shape and cut into pieces approx. 3 cm wide with a sharp knife. Place the snails on a baking sheet lined with baking paper and let rise again.
4. Bake in the preheated oven at 200 ° C until the dough rolls are golden yellow.
5. Tip: Brush the snails with powdered sugar glaze while they are still warm.