Yeast dough rolls or pastries for various fillings

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast or 1 packet of dry yeast
• 80 g sugar
• 250 ml milk
• 1 pinch of salt
• 80 g butter, soft
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Possible fillings: poppy seeds, pudding, apples, marzipan or nuts, the dough is enough for about 16 snails

Sift the flour into a bowl, make a well in the center, and crumble in the yeast. Add 1 tablespoon of sugar and half of the lukewarm milk. Mix with a little flour from the edges to form a thick pre-dough. Cover and let rise in a warm place for about 20 minutes. Add the salt, lemon juice, softened butter, the remaining warm milk, and sugar. Knead everything first with the dough hook of a hand mixer, then with your hands until you have a smooth dough. Cover again and let rise in a warm place for about 20 minutes. Briefly knead the dough with your hands and, on a lightly floured surface, roll out into a rectangle measuring 50 x 35 cm, just under 1/2 cm thick. Spread the fillings on top and loosely roll up the dough. Cut the dough roll into 2 cm thick slices. Place on baking sheets lined with baking paper. Loosen the snails with your hands and pull them apart (flatten slightly from the top) so that the rolled-up dough has enough room in the center of the snail to rise. Let the yeast rolls rise for another 30-40 minutes in a warm place. Preheat the oven to 200°C (fan 180°C, gas mark 4). Bake the rolls for about 15-20 minutes until golden brown.