John Myers
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Sweet Pumpkin Yeast Dough Snails
The perfect sweet pumpkin yeast dough snails recipe with a picture and simple step-by-step instructions.
For the pumpkin puree:
- 300 g Hokkaido pumpkin
- 2 tbsp Butter
- 1 Msp Nutmeg
- 1 tbsp Brown sugar
for the yeast dough:
- 500 g Spelled flour
- 1 packet Dry yeast
- 80 g Brown sugar
- 1 pinch Salt
- 1 Pc. Egg
- 100 ml Lukewarm water
For the filling:
- 2 tbsp Melted butter
- 45 g Brown sugar
- 1 tsp Cinammon
- 50 g Cranberries or raisins
- 1 Pc. Large apple, finely diced
- Remove the seeds and fibers from the pumpkin and cut into small cubes. Melt the butter and add the pumpkin cubes with nutmeg and brown sugar. Steam for approx. 10 – 15 minutes. Remove from heat and puree finely. Allow to cool slightly.
- Mix the flour and dry yeast for the yeast dough. Add the egg, salt, sugar, water and the pumpkin puree. Knead into a smooth dough with your hands. Cover the bowl with a kitchen towel and let it rise in a warm place or in a 50 degree oven for about 45 minutes until the dough has visibly enlarged.
- Then knead the dough well again and roll it out into a large rectangle on a floured work surface. Brush with melted butter and sprinkle with sugar, cinnamon, cranberries and apple.
- Roll up the dough from the longer side. Cut snails approx. 3 cm wide from the roll with a sharp knife. Place them next to each other on a baking sheet lined with baking paper (leave a little space between them, as the snails will still separate during baking) and bake in a preheated oven at 200 degrees (or convection 180 degrees) for about 20 minutes.
- As a variation, you can also replace 200 g of flour with wholemeal spelled flour.
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