Raisin Snails

Dough:

1. Mix the flour, yeast, sugar and salt in a larger bowl. Put the egg in and, with the dough hook of the Han mixer (or the machine) running, gradually knead everything with the warm milk. The dough is then still a bit crumbly and dry in places. Finally – also with the dough hook running – pour in the melted butter over low heat and knead until you have a smooth dough that turns away from the bowl wall. This can take 2-3 minutes. Switch on the lighting in the oven, close the bowl with the dough tightly and place it in the oven for at least 60 minutes. The dough volume should more than double during the resting time.

Filling:

1. Tear up the raw marzipan and stir in a bowl with milk and rum with the paddle of the hand mixer (or machine) until a creamy, spreadable mixture is formed. Keep ready.

Completion:

1. When the dough has reached its volume (60 minutes should not be enough, just lengthen the time), transfer it from the bowl onto a floured work surface and roll it out into a rectangle measuring 50 x 35 cm. Dust the surface very lightly with flour.
2. Then evenly spread the marzipan mixture all around the dough sheet up to the edges and spread the raisins on top.
3. Then roll up everything from the lower long side upwards and cut the resulting roll into 2 cm thick slices. If available, line 2 baking sheets with baking paper (or 1 baking sheet and a large base with baking paper). So you can prepare all the snails and bake them one after the other. Now place the slices on both prepared surfaces with a larger distance, cover with a cloth and let them rest for another 20 minutes. In the meantime, preheat the oven to 200 ° O / bottom heat.
4. Slide the first tray on the 2 rails into the oven from below. The baking time is 15-20 minutes. They should be golden brown. Do not remove the cover cloth from the “waiting” tray until it can be put in the oven for baking.

Molding:

1. Shortly before the end of the baking time, let the jam become liquid in a saucepan over a mild heat and mix the icing sugar and water into a thick, creamy icing.
2. First coat the snails, which are still very warm, with the jam. When it has solidified again, apply the icing all around and let the snails cool on a grid.

Tip:

1. This dough is sure to succeed even for those who have a horror of yeast dough. Nothing has to be touched, it just needs the main resting time in the oven and then again shortly before the blanks are put in the oven ……. and the “little things” are also really tasty … ;-))
2. If you want to bake thinner snails, cut the rolling pin into slices only 1.5 cm thick. So you get a larger number, but then you need 3 sheets. The baking time would then only be 15 minutes. But then please test it yourself. The golden brown color also applies here.