Vanilla Snails
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour
- 50 g yeast, fresh
- 5 g salt
- 45 g suar
- 75 g butter
- 500 ml water
- 0.5 ½ bottle vanilla flavor
- 0.5 ½ bottle flavor, (lemon flavor)
- 2 sachets pudding powder
- 1 liter milk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- The flour is weighed and placed in a bowl.
- Then a hollow is made in the middle of the flour, where you first pour the yeast and then the water.
- The yeast is then crushed and mashed until it has dissolved.
- Put sugar, butter, salt, 1/2 bottle of lemon flavor and 1/2 bottle of vanilla flavor into a small bowl and mix together.
- The flour is now mixed with the water-yeast mixture until it forms a dough (the dough is a bit sticky at first).
- The butter-sugar-salt mixture is now added to the bowl and kneaded with the rest (still sticky).
- Then the dough has to rise a little.
- In the meantime, prepare the pudding. Depending on how described on the packaging.
- A little flour is now sprinkled on the dough as well as on the base on which the dough is rolled out and the pudding (if desired also with raisins) is spread over it (CAUTION: do not use too much pudding, otherwise the snails will fall apart !! ).
- Then the whole thing is rolled into a long roll.
- Then about 1-2 finger-wide pieces (should make about 14-15 pieces) are cut off and placed on a baking sheet and pressed a little apart.
- The snails are then baked at 200 ° C for 15-20 minutes.
- As soon as the snails are baked, you can brush them with lemon glaze as needed.
- Let cool down and enjoy.
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