John Myers
Marzipan Currant Snails
The perfect marzipan currant snails recipe with a picture and simple step-by-step instructions.
- 150 g Liquid butter
- 500 ml Milk
- 1 Pck. Dry yeast or 1 yeast cube
- 0,5 tsp Salt
- 1 pinch Cardamom
- 150 g Sugar
- 1 kg Flour
- 200 g Marzipan raw mass
- 1 Egg
- 450 g Currants
- 150 g Powdered sugar
- Cook a lukewarm soup from the melted butter, sugar, milk, yeast, salt and cardamom. Stir in the flour with a dough hook. The dough has the right consistency when it separates from the edge of the pan. Let rest covered for approx. 30 minutes. Halve the dough, roll out each half into an oblong rectangle.
- Dice the marzipan and stir in a mixing bowl with the egg to a spreadable mass. Spread the marzipan mixture on the rectangles. Spread the currants on top.
- Shape the rectangles into rolls and cut 2-3 cm thick slices with a floured knife. Place the slices on baking sheets lined with baking paper. Bake for about 18 minutes at 180 degrees (until they are light brown).
- Mix the powdered sugar with 2-3 tablespoons of water. Drizzle the icing sugar over the snails while they are still warm. Enjoy your meal!
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