John Myers
Ingredients for 1 servings:
- 200 ml milk
- 80 g butter, melted
- 90 g sugar
- 500 g flour
- 1 cube of fresh yeast
- 500 ml milk
- 100 g sugar
- 2 packets of vanilla pudding powder
- 180 g currants
- 1 packet of powdered sugar
- some water
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
makes about 13 snails
For the quick yeast dough, crumble the fresh yeast into the warm milk and mix with the sugar. Then add the flour and knead with the melted butter. Then knead the yeast dough briefly with your hands, cover and let rise in a warm place for about 60 minutes. In the meantime, make a pudding with the milk, sugar and the 2 packets of vanilla pudding powder and then let the pudding cool. While the pudding is cooling, cover with plastic wrap or stir frequently to prevent a skin from forming. Roll out the yeast dough thinly on a floured work surface into a rectangle measuring 40 x 60 cm. Spread the pudding over the yeast dough and scatter the currants on top. Roll the dough lengthwise and cut into slices about 2 cm thick. Place the snails on a baking tray lined with baking paper, cover and let rise briefly again. Then bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 15 minutes. Once the snails have cooled, glaze them with a mixture of powdered sugar and water. You can, of course, omit the currants for delicious custard snails.
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