Currant snails with delicious custard filling

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 125 ml milk, lukewarm
• 100 g butter, melted
• 2 packets of vanilla pudding powder
• 500 ml milk
• 100 g sugar
• 200 g currants
• 4 tbsp powdered sugar
• e.g. water or lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Sift the flour and mix with the yeast. Add the sugar, vanilla sugar, eggs, lukewarm milk, butter, and salt. Knead with a dough hook until you have a dough that pulls away from the sides of the bowl (if not, add a little more flour). Cover the dough and let it rise in a warm place for about 30-40 minutes. Prepare the two puddings using 500 ml milk and 100 g sugar according to the package instructions. Let the pudding cool slightly. Meanwhile, knead the yeast dough briefly with a little flour and roll it out into a rectangle (about 40 x 60 cm). Spread with the pudding, scatter the currants on top, and roll it up. Using a sharp serrated knife, cut the dough into strips about 2 cm wide, place them on a baking sheet lined with baking paper, and let it rise in a warm place for about 30 minutes. Bake in an oven preheated to 180 °C (fan oven) for about 10-15 minutes on the middle rack. Mix the icing sugar with a little water or lemon juice to a thick consistency and spread it over the lukewarm snails.