Vanilla – Marzipan – Raisins – Snails

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Breakfast
Cuisine European
Servings (Default: 12)

Ingredients

  • 250 g spelled flour, fine
  • 20 g yeast, fresh
  • 30 grams sugar
  • 50 g butter, melted
  • 1 egg (s), room temperature
  • 120 ml milk, lukewarm
  • 1 pinch (s) salt
  • 1 packet pudding powder, vanilla or cream
  • 2 tablespoon sugar
  • 375 ml milk or cream
  • 75 g marzipan
  • 50 g raisins
  • Amaretto, or rum
  • 3 tablespoon apricot jam
Vanilla – Marzipan – Raisins – Snails
Vanilla – Marzipan – Raisins – Snails
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Instructions

  1. Pour amaretto or rum over the raisins and let them steep for a few hours.
  2. If children are eating and / or who do not like alcohol, soak the raisins in boiling water.
  3. Dissolve the yeast in the milk. Add the egg and whisk with the yeast milk.
  4. Mix the flour, sugar and salt. Then add the butter and the yeast-egg-milk and quickly knead into a smooth, soft dough until the bowl is clean.
  5. The dough must not stick, otherwise add a little flour.
  6. Cover and let rise in a warm place for about 30 minutes.
  7. Cut or grate the marzipan into small cubes.
  8. Cook a pudding out of milk, sugar and pudding powder. Stir the diced / grated marzipan into the still hot pudding and dissolve it. Stir occasionally as it cools.
  9. Drain the raisins and drain well.
  10. Roll out the yeast dough on a floured surface into a rectangle of approx. 40 x 25 cm.
  11. Spread the pudding on the pastry, sprinkle the raisins on top and roll up from the long side (i.e. the 40 cm long side).
  12. Cut the roll into 12 slices with a sharp knife (!!!).
  13. Place the custard rolls in a greased springform pan.
  14. Cover and let rise in a warm place until the snails have doubled in size (this takes about 30 minutes).
  15. Bake in a preheated oven at 200 degrees top / bottom heat for about 20 minutes (chopstick test).
  16. Heat the jam and stir until smooth (if necessary pass through a sieve) and brush the parts with it immediately after baking.
  17. For dessert: lukewarm with a scoop of vanilla ice cream
  18. For afternoon coffee: very fresh with a little whipped cream
  19. For breakfast: briefly warmed up in the microwave
  20. The snail cake will keep fresh for a few days when chilled.

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