John Myers
Apple and Raisin Snails
The perfect apple and raisin snails recipe with a picture and simple step-by-step instructions.
- Yeast dough:
- 480 g Flour
- 1 cube Yeast
- 240 ml Milk lukewarm
- 60 g Butter or margarine, melted
- 60 g Sugar
- 1 Egg
- 1 tsp Salt
- Filling:
- 2 tbsp Butter or margarine, melted
- 2 Apples
- 1 tsp Cinnamon
- 4 tbsp Sugar
- Raisins (optional)
- Frosting:
- 1 packet Powdered sugar
- 2 Up to 4 tbsp milk
- Cinnamon to taste (optional)
- Put the milk in a saucepan and warm it up. But please don’t let it get too hot. Preferably just lukewarm. Now add the butter and let it melt in it. Add the yeast and sugar and let the yeast dissolve in them.
- Put the flour and salt in a bowl and mix. Put the egg in the middle. Now add the dissolved yeast and knead everything into a supple and smooth yeast dough.
- If the dough still sticks a little, just add a little flour.
- Let the dough rest, covered, for about 1-2 hours.
- Preheat the oven to 180 degrees (fan oven 160 degrees) and line a baking sheet with parchment paper or grease a baking pan.
- In the meantime, peel and core the apples and cut into small cubes.
- Now roll out the dough into a rectangle, brush with melted butter, sprinkle with sugar and cinnamon, sprinkle with the apple cubes and raisins, roll up lengthways and cut into 1.5 cm thick slices. Now place them on the baking sheet with a little space or put them in the baking dish. Cover and let rest for 45-60 minutes, brush with egg yolk milk and bake in the preheated oven for about 25-30 minutes. If you like, you can sprinkle these with chopped almonds or nuts before baking.
- Let cool down.
- For the icing, mix powdered sugar with milk and a little cinnamon, brush the snails with it and allow to dry.
- Enjoy with a cup of coffee, tea or cocoa.
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