Asian-style crumble snails

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 100 g desiccated coconut
• 50 g sugar
• 50 g butter, soft
• 1 egg(s), size M
• ½ cube of fresh yeast
• 1 pinch of salt
• 135 ml milk, lukewarm
• 1 packet of vanilla sugar
• Flour for the work surface
• 250 g wheat flour type 405
• 150 g butter, cold
• 200 g sugar
• 100 g powdered sugar
• 1 tbsp water
• 1 bottle of Arrack baking flavor

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

For the crumble dough, knead the flour, butter, and sugar with your hands and chill. Mix the milk with the yeast and vanilla sugar and let stand for about 10 minutes. Finely grind the desiccated coconut in a mixer. Mix with the sifted flour, sugar, and salt. Mix the egg with the yeast milk and add to the flour along with the softened butter. Knead everything into a yeast dough. If the dough is too sticky, add a little more flour. Cover and let stand at room temperature until it has roughly doubled in size. Break off 12 equal-sized pieces of dough, shape them into balls, spread them out with your hands on a floured surface into a circle about 10 cm in diameter, and spread them out on 2 baking sheets. Crumble the cold crumble dough into crumbs with your hands and spread evenly over the dough circles. Cover again and let rise for about 30 minutes. Preheat oven to 180°C (top/bottom heat) and bake the streusel rolls for about 20 minutes, not too dark. Let them cool on a wire rack. Mix the powdered sugar with water and arrack flavoring. If the icing is too dry, add a little more water. Cover the cooled rolls with the icing and let it dry.