Poppy seed marzipan rolls

Ingredients for 1 servings:

• ½ cube of yeast (approx. 21 g)
• 45 g sugar
• 125 ml milk, lukewarm
• 500 g flour
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 100 g butter, melted and cooled
• some flour for processing
• 1 pack of poppy seed cake (approx. 250 g)
• 1 packet of vanilla pudding powder
• 35 g sugar
• 375 ml milk
• 100 g marzipan paste
• 75 g flour
• 50 g sugar
• 50 g butter, cold
• 2 tbsp almonds, ground
• 150 g powdered sugar
• 1 tbsp water, hot

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

For the starter dough, make a starter dough from yeast, a teaspoon of sugar, and lukewarm milk. Cover and let it rise in a warm place for about 10 minutes. For the main dough, add the flour, remaining sugar, eggs, vanilla sugar, salt, and melted butter to the starter dough and knead everything into a smooth yeast dough. Cover the dough again and let it rise in a warm place for about 1 to 2 hours, until it has doubled in size. In the meantime, prepare the filling. For the pudding, put the milk in a saucepan and add 5 tablespoons of it to a large mug. Heat the milk in the saucepan. In the mug, stir the pudding mix and sugar until smooth. As soon as the milk in the saucepan boils, remove the saucepan from the heat and stir in the mixed pudding mix, stirring constantly with a whisk. Stir the poppy seeds into the still-warm pudding. Let the filling cool slightly and set aside. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). For the crumble, place all ingredients in a bowl and knead into crumble by hand. Chill in the refrigerator until needed. Roll out the yeast dough on a floured surface into a rectangle about 1 cm thick. Spread the poppy seed mixture evenly over the dough, leaving about 2 cm free at the top edge. Spread the marzipan in small pieces over the rolled out dough. Roll up the dough from the long side. Cut slices about 1.5 – 2 cm thick from the roll. Place the snails on a baking sheet lined with baking paper and scatter the crumble over them. Bake the snails on the middle shelf of the preheated oven for about 20 minutes until golden brown. Then let them cool. Mix the powdered sugar with a little hot water (about 1 to 2 tablespoons) to form a glaze and glaze the cooled snails with it.