Personally, I never make a pre-dough, because it always works wonderfully for me without it and therefore I don`t need it. But if you want to do one, you are welcome to do it as you know it best.
Mix milk with water and dissolve the yeast together with the sugar and salt in it.
Set aside for a moment. Briefly knead the flour and soft, but not too runny butter. Add the yeast milk and the egg and knead for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time so that the dough comes off the edge of the bowl. Cover and let rest for at least 1-2 hours until the dough has increased in volume. (Of course you can also have all of this prepared in the BBA).
Meanwhile, prepare the pudding as you know it using the specified ingredients!
Cover and let cool down, preferably stirring occasionally so that no skin forms!
After resting or rising, whip the yeast dough again vigorously and knead well.
Now roll out the dough on a floured work surface a good 1cm thick into a rectangle approx. 60x40cm and brush with the pudding. Now roll up the dough and cut it into slices, in snails, so to speak! The slices should be about 4-5 cm thick. (Caution! Is a huge mess through the pudding)
Put these in a springform pan, press them flat and let rise again for a good 30 minutes until their volume has increased significantly.
If you like, brush the snails with an egg yolk.
Now set the oven to 180 ° C top / bottom heat or 160 ° C convection and place the springform pan on the middle rack.
Bake the snails for about 35-40 minutes until golden brown.
If they get too dark they are already ready, please always be careful, as every oven is different.
With me you only need 35 minutes.
Let cool down and serve.
The snail cake is nice and juicy and something different from the usual snails.
You can also use a cinnamon-sugar-butter mixture instead of pudding powder or something fruity, there are no limits.
Ingredients
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