Vanilla rolls

Ingredients for 1 servings:

• 500 g wheat flour
• 50 g yeast, fresh
• 5 g salt
• 45 g sugar
• 75 g butter
• 500 ml water
• ½ bottle of vanilla flavoring
• ½ bottle flavoring (lemon flavor)
• 2 bags of pudding powder
• 1 liter of milk

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Yeast snails, makes about 14 pieces

Preheat the oven to 200°C. Weigh the flour and place it in a bowl. Then, make a well in the center of the flour, into which you first pour in the yeast and then the water. The yeast is then crushed and mashed until dissolved. In a small bowl, combine the sugar, butter, salt, 1/2 a bottle of lemon flavoring, and 1/2 a bottle of vanilla flavoring. Mix together. Mix the flour with the water-yeast mixture until it forms a dough (the dough will be a little sticky at first). Add the butter, sugar, and salt mixture to the bowl and knead with the rest (it will still be sticky). Let the dough rise slightly. In the meantime, prepare the pudding according to the instructions on the package. Now sprinkle some flour on the dough, just like on the surface on which the dough will be rolled out, and spread the pudding (with raisins if desired) on top (CAUTION: don’t use too much pudding, otherwise the snails will fall apart!!). Then roll the whole thing into a long log. Cut off about 1-2 finger-wide pieces (should make about 14-15 pieces) and place them on a baking sheet, spreading them slightly apart. The snails are then baked at 200°C for 15-20 minutes. Once the snails are baked, brush them with lemon glaze, if desired. Let them cool and enjoy.