Put the flour in a bowl and mix well with the dry yeast, salt, vanilla sugar and lemon zest. Add 150 ml of lukewarm water with the olive oil and first mix with a spoon until the liquid has roughly combined with the flour. The dough will then not stick so much to the hands. Then knead well with your hands. If necessary, only add a little water until the dough is nice and smooth.
Then put the dough in the bowl and cover with a towel, let rise in a warm place for 20 minutes. When the time is up, the dough should have risen visibly. In the meantime, line a baking sheet with parchment paper.
Now knead the dough again briefly and then roll it out into a rectangle. First brush with the poppy seed baking. Then spread the lemon curd on the poppy seed baking.
Now roll up: Starting from the long side, roll up the dough. Cut the roll into 6 pieces of roughly the same size and place the pieces with the cut surface facing up on the prepared baking sheet.
Now preheat the oven, while the snails can go a little longer: approx. 160 ° C top and bottom heat or 150 ° C circulating air. If the oven is hot, bake the roll for 25-30 minutes. You can eat them warm or cold.
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