Snail Cake

Summary

Ingredients

• 500 g wheat flour
• 1 pack dry yeast
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 125 ml milk, lukewarm
• 100 g butter, or mararine (melted)
• 2 packs pudding powder, vanilla
• 80 g suar
• 750 ml milk
• 150 g raisins
• Margarine, for greasing
• 3 tablespoon apricot jam
• Powdered sugar, for dusting

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Instructions

1. Process 500 g of wheat flour with 1 packet of dry yeast, 50 g of sugar, 1 vanilla sugar, 1 pinch of salt, 2 eggs, 125 ml of lukewarm milk and 100 g of melted, cooled butter or margarine to form a yeast dough. Let the dough stand in a warm place until it has visibly enlarged.
2. For the filling:
3. Prepare 2 packs of vanilla custard powder according to the instructions with 80 g sugar, but only with 750 ml milk; Stir every now and then while cooling. Stir in 150 g raisins.
4. Dust the yeast dough lightly with flour, take it out of the bowl, knead again briefly on the work surface, roll out into a rectangle (40 x 60 cm). Brush with the pudding. Roll up the dough from the longer side, cut into 1.5 cm wide slices, place on a greased baking sheet (30 x 40 cm) like a roof tile, let rise again until the dough has visibly enlarged. Put the baking sheet in the oven.
5. Bake at 180 ° C for approx. 20 - 30 minutes.
6. For apricot 3 tablespoons. Strain the apricot jam through a sieve with 2 tablespoons. Heat water. Brush the pastry with it immediately after baking, allow to cool. Dust the cake with powdered sugar and serve immediately.
7. Variation: Before baking, sprinkle the snails with a little cinnamon sugar and add 2 finely diced apples to the pudding.