Pudding Snail Cake

• 1st note: The wheat flour type 1050 is much darker than the conventional flour type 405 due to the fiber it contains (parts of the outer layers of the wheat grain). It therefore also tastes spicier and is not only beneficial for tart baked goods, but also for "rustic" ones Yeast cake ". It's worth trying it out once.
• If you want to use it in a recipe instead of regular flour, all you have to do is increase your hydration.

Dough:

• Put the flour in a larger bowl, make a well in the middle with the back of a spoon. Sprinkle in half of the sugar. Crumble the yeast into the lukewarm milk, stir until it has dissolved and then pour into the flour trough. Mix a little with the flour from the edge, cover and let rise in a warm place for about 20 minutes. (Since there is currently no more heating and the sun only shines sometimes, I always briefly switch the oven on to 50 ° and then immediately switch it off again when the lamp signals that the temperature has been reached Leave open to allow excess heat to escape and then place the covered bowl in.) The volume of the dough should have tripled.
• Once this is done, add the eggs, the remaining sugar, vanilla sugar, salt and the liquid (but not hot) butter and knead everything with the dough hook of the hand mixer. This is a bit difficult with this flour and looks crumbly at first. But when all the ingredients are reasonably connected, place the dough on a (not floured!) Work surface and knead thoroughly with your hands. The result is an elastic, easily malleable dough that does not stick to the hands or the surface. Shape into a ball and - as already described - put in the warm oven for approx. 30 - 40 minutes.

Pudding filling:

• Cook the pudding with only 750 ml milk and the 4 tablespoons of sugar (otherwise as usual). While it cools, stir it from time to time and fold in the chopped almonds and raisins.

Completion:

• Preheat the oven to 180 °.
• When the dough has tripled, knead it again briefly and then roll it out to a rectangle (about 40 x 55) on a work surface that has not been floured again. Then brush the dough sheet with the pudding mixture. Leave a small edge free on the long sides and roll it up.
• Then cut the roll into 1.5 cm thick slices and place them close together on a baking sheet lined with baking paper. If you do not fill the sheet completely, simply fold up the baking paper at the end and lean a strip of baking paper that has been folded several times against it.
• Let the snails rise again for about 30 minutes until the gaps have closed and then put them in the oven for 30 minutes. They are then golden brown and still juicy. Do not leave in the oven any longer. This baking time is completely sufficient.
• Remove from oven to cool.
• In the meantime, stir the pouring, adding the water gradually. The casting must be easy to spread, but not too thin. It is applied to the warm cake with a brush.
• Enjoy it .............. we have it anyway.