Crumble Snails with and without Filling

Dough:

1. Put the flour in a larger bowl. To press a hollow in the middle. Crumble the yeast into it. Sprinkle 1 tablespoon of sugar on the yeast, distribute the rest on the edge of the flour. Warm the milk to lukewarm, pour over the yeast and stir everything well until the yeast has dissolved. Something from the edge of the flour can get into the mixture. Cover the bowl and let the yeast mixture rise in a warm place for about 30 minutes. (Warm the oven to 35 °) In the meantime, melt the butter.
2. When the yeast mixture volume has at least doubled, add liquid butter, vanilla sugar and salt and knead everything with the dough hook of the hand mixer to form a smooth, elastic, non-sticky dough. The dough should turn smoothly away from the bowl wall as you knead. Cover the bowl well again and allow the dough to rise again for 1 hour in the warm oven to double the amount.

Streusel:

1. While doing this, put butter, flour, sugar, vanilla sugar and a pinch of salt in a larger bowl. First knead everything into a lumpy mass with your hands. Then go through these vigorously with the stirring hook of the hand mixer and stir them into sprinkles. Possibly sprinkle 1 tbsp flour over everything, then the crumble will be nice and round.

Completion:

1. Preheat the oven to 170 °. Line the tray and 2-3 other supports with baking paper. Shape the dough into 15 small balls, place them on a sheet metal and prepared surfaces with a large gap between them and flatten them by hand with a diameter of approx. 10 – 11 cm. Then distribute the streusel evenly over them all and slide the tray into the oven on the 2nd shelf from below. The baking time is 20-25 minutes. When the visible edge of the dough is golden brown, you have to get it out of the oven. While the first ones cool down, bake the next “load” … etc.

Filling and filling:

1. For the unfilled snails: First dissolve the apricot jam in a saucepan over low heat. Remove 200 g of the powdered sugar and stir until smooth with 4 tablespoons of water. Spread a thin layer of jam on 8 of the snails that are still warm and then coat them thickly with the icing.
2. For the stuffed snails: make pastry cream (see my KB. The amount given is sufficient for the number recommended here). Carefully cut 7 of the well cooled snails in half horizontally. Put about 2 – 3 tablespoons of cream on the lower half. Put half of the crumble on top and press lightly. Dust all the stuffed snails with the remaining 50 g of powdered sugar.

Annotation:

1. Confectionery cream is the basis of many creams, fillings, desserts, etc. If you don’t want to make it, you can / must work with custard powder.