Swabian snail noodles

Ingredients for 1 servings:

• 500 g flour
• 20 g yeast
• 250 ml milk
• 100 g butter
• 80 g sugar
• 1 egg(s)
• 1 pinch of salt
• 70 g butter
• 50 g sugar
• 25 g sultanas
• 50 g powdered sugar
• some water
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Prepare the sweet yeast dough. Put the flour in a bowl. Add the melted butter, sugar, the beaten egg, and a pinch of salt, and knead everything with a mixer (dough hook). Meanwhile, heat the milk to lukewarm (not too hot). Stir the yeast into the milk until dissolved. Then add the milk and yeast to the remaining dough and knead everything until the dough is nice and smooth. Let the dough rise until doubled in size (in the oven at 50-60 degrees Celsius in a suitable bowl with a lid). Then, on a floured surface, roll out the dough until about the thickness of a finger, ideally rectangular. Brush on the 70g of melted butter, sprinkle with the sugar and cinnamon mixture, and scatter the sultanas on top. Use a pastry wheel to cut out approximately 2cm-wide strips and roll each strip up. Place on a well-greased or lined baking tray, leaving some space between each snail noodle. Let rise again (double in size). Bake in the oven at approximately 210 degrees Celsius (425 degrees Fahrenheit) (convection oven: approximately 190 degrees Celsius) for 25 minutes. Mix the powdered sugar with a little water until a thick, runny mixture forms. When the snails are ready, remove them from the oven immediately and immediately cover them with the powdered sugar mixture. The thicker the icing, the more beautiful they will look. Variation: Instead of the powdered sugar icing, heat a mixture of apricot jam and water in the microwave and brush the snails with it while they’re still hot, giving them a beautiful shine.