Liquorice Snails

For the dough, melt the 125 ml milk with the 75 g butter over medium heat and then let it cool down a little - it should be lukewarm. Then crumble in the yeast and add the egg, the 30 g sugar and a pinch of salt and stir everything well.

Put the flour in a mixing bowl and add the milk-yeast mixture and knead with the dough hook to form a smooth dough and cover it in a warm place until the volume has doubled.

For the filling, mix the butter, marzipan, butter and licorice powder well. Then roll out the dough on the work surface into a rectangle and distribute the filling on it, leaving approx. 1 cm free at the edges. Now roll everything up into a roll and cut about 2 cm thick slices.

Place the slices on a baking sheet lined with baking paper, flatten them a little and bake in an oven preheated to 200 degrees for about 15 minutes and then let them cool.

For the icing, mix the powdered sugar with the lemon juice and use a brush to spread over the snails.