Almond Snails

1. The evening before, press the cardamom pods well in the mortar, put them in a spice sachet and bring to the boil together with the milk, let them cool down a little and let them steep in the refrigerator. The next day, add the butter to the milk and heat the milk over medium heat until the butter dissolves. Allow to cool to body temperature, remove the spice bag and add the sugar and egg and whisk well, then crumble in the yeast and let it dissolve.
2. Mix the flour with the salt well and put it in a bowl, make a well in the middle and put the yeast milk into it and then knead everything very well with your hands to form an elastic dough and cover it in a warm place for approx. 60 Let rest for minutes until the volume has doubled.

filling

1. Whisk the eggs with the sugar and cinnamon well and then work in the almonds to make a spreadable mixture.

Assembly, baking, finishing

1. Now knead the dough well again and roll out into a rectangle. Then brush this with the filling and roll it up lengthways and then cut into 10 slices and let them rest covered for another 30 minutes.
2. In the meantime, preheat the oven to 200 degrees and bake the snails there for about 15 minutes and then let them cool down a little. Then make a glaze with the powdered sugar and lemon juice and coat the snails with it.

annotation

1. For some time now I have been flavoring the milk for my sweet yeast dough with cardamom. This gives the cake such a fine aromatic taste. Just try it out,