Summary

Ingredients

• 500 g flour, type 550
• 250 ml soy milk (soy drink)
• 1 cube yeast
• 60 g raw cane suar
• 80 g mararine
• 2 teaspoons, heaped with cinnamon
• 1 teaspoon, leveled salt
• 2 apples, e.g. Elstar
• 1 lemon (s), add the juice from it
• 50 g mararine, melted, for the fillin
• sugar
• cinnamon
• 200 g powdered suar
• some water

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Instructions

1. Sift the flour into a bowl. Crumble the yeast cube and mix it with 3 tablespoons of lukewarm milk and a spoon of raw cane sugar. Put the yeast mixture in a well in the flour, dust with a little flour and let rise for 10 minutes in a warm place.
2. Meanwhile, melt the vegetable margarine and add the milk so that both are lukewarm.
3. Add sugar, cinnamon, salt, margarine and milk to the flour with the yeast mixture and knead with the dough hook until a homogeneous dough is formed. If the batter sticks to the bowl, add a little more flour.
4. Cover the dough bowl with a clean kitchen towel and let rise for at least 30 minutes. This works well if you preheat the oven to 50 degrees and then turn it down to 30 degrees when you put the dough bowl in it.
5. Peel, core and dice the apples and heat with the lemon juice until the apple pieces are soft. Drain well.
6. Roll out the dough on a floured surface to the size of a baking sheet. Brush generously with the melted margarine. Distribute the apple pieces evenly and generously sprinkle the dough with cinnamon and sugar. Leave a 1 cm margin.
7. Carefully roll up the dough and cut into approx. 3 cm thick slices.
8. Spread these evenly on a baking sheet lined with baking paper. Cover the tray with a clean cloth and let rise for another 15 minutes.
9. During this time, preheat the oven to 225 degrees (top / bottom heat). Put the baking sheet in the oven, turn the oven up to 250 degrees and bake the snails for 10 minutes.
10. After cooling, make a frosting from the powdered sugar with a little water and coat the snails with it.