John Myers
Contents
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Ingredients
Filling for vanilla bags:
- 600 g Flour
- 1 tsp Salt
- 2 Pc. Eggs
- 50 g Sugar
- 120 g Butter
- 42 g Yeast fresh
- 0,25 l Milk lukewarm
- 250 g Quark
- 65 g Sugar
- 0,5 packet Custard powder
- 1 Pc. Egg
- 1 packet Vanilla sugar
Filling for snails:
- Sugar, a little cinnamon and, if you like, cardamom
To spread before baking:
- 1 Egg yolks and some melted butter
Glaze:
- Mix powdered sugar with lemon juice and the WARM
- Brush the snails with it.
- Sprinkle with granulated sugar
Instructions
- Prepare the yeast dough and let rise for about an hour. Knead again. Roll out 2/3 of the dough and cut out circles. Put dots of curd vanilla mixture in the middle and fold up. Roll out the remaining dough into a rectangle, sprinkle with sugar, cinnamon and cardamom and roll up. Cut the snails at 2-3cm intervals. Brush the bags and snails with egg yolk and butter. At 160 ° about 15 minutes. to bake. Let it cool down and enjoy!
Nutrition
Serving: 100gCalories: 278kcalCarbohydrates: 42.6gProtein: 8.4gFat: 7.9g
