John Myers
Ingredients for 1 servings:
- 120 ml water, lukewarm
- 2 packets of dry yeast
- 2 tbsp sugar
- 480 ml vanilla pudding
- 115 g butter, melted
- 2 eggs
- 1 tsp salt
- 850 g flour
- 230 g butter, room temperature
- 400 g brown sugar
- 4 tsp cinnamon
- 225 g cream cheese, natural
- 115 g butter, room temperature
- 375 g powdered sugar
- possibly milk
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours
for 24 pieces
In a bowl, mix the warm water with the dried yeast and sugar. If the yeast doesn’t need stirring, proceed immediately; otherwise, let it rise a bit. I always prepare the vanilla pudding in advance using ready-made powder for 500 ml milk, following the package instructions, taking one tablespoon off. (Pudding from the refrigerated section would still have to be tested.) Pour the pudding into a large bowl and mix well with the melted butter, eggs and salt. Add the yeast mixture and mix well. Gradually knead in the flour. These quantities are only approximate. The dough should be soft but not sticky. Cover the dough and let it rise until it has doubled in size. Roll out the dough on a floured surface to about 85 x 50 cm. Spread 230 g of softened butter over the dough. Mix the brown sugar and cinnamon in a bowl and then spread it over the buttered dough. Roll up as tightly as possible along the long side. Cut the rolling pin into 24 slices. A bread knife, for example, works well for this. Arrange the snails on baking paper, leaving about 2 cm between them. I used two baking sheets. Cover the snails again and let them rise until they have significantly increased in size. Bake in a preheated oven at 175°C for about 15 minutes until golden brown. For the icing, mix the cream cheese with 115 g softened butter and the powdered sugar until smooth. Add 2-3 tablespoons of milk if needed for a smoother icing. Spread the icing on the still-warm snails. Makes about 24 snails.
Facebook Comments