Summary

Ingredients

For the yeast dough:

• 500g flour
• 60 g suar
• 20 g fresh yeast
• 1 medium egg (s)
• 0.25 liter ¼ milk
• 1 pinch (s) salt
• 80 g butter
• some lemon peel, grated

For the filling:

• 250 g hazelnuts
• 100 g suar
• 2 packs vanilla sugar
• some cinnamon
• 10 tablespoon sweet cream

For the glaze:

• 250 g powdered suar
• some water

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Instructions

1. For approx. 35 snail noodles.
2. Process all the dough ingredients with the mixer into a smooth dough that no longer sticks to the bowl. Then let the dough rise to double the height.
3. Mix the ingredients for the filling into a fairly thick mass.
4. For the icing, mix the powdered sugar with enough water so that it can be easily applied with a brush. The hotter the pastry and the thicker the glaze, the more beautiful it will be and the faster it will dry.
5. Depending on the space, divide the yeast dough into two portions. Roll out each into a rectangle and distribute the nut filling evenly on top. Now roll up the dough from the long side and cut off pieces about the thickness of a thumb with a knife and place them on a baking sheet lined with baking paper. Leave some space between the individual snails so that they don`t bake together. Put the first tray in the oven preheated to 175 ° C and bake for 15-20 minutes, depending on the browning you want. Take the noodles out of the oven and put the next tray in the oven.
6. It is best to spread the glaze over the hot escargot noodles on the baking paper and let them cool on a rack.