Ingredients
for 12 snails
for the dough450 g flour 0
5 g dry yeast (approx. 2 tsp.)
70 g sugar
225 g lukewarm milk
1 egg
1/2 tsp. salt
65 g soft butter
for the filling140 g milk
2 pinches salt
35 g butter
90 g sugar
½ untreated lemon (peel)
160 g ground poppy
2
Golden Delicious apples from Val Venostain addition1 yolk
1 tbsp. milk
200 g powdered sugar
Lemon juice
Print recipePreparation
For the dough
Put flour, dry yeast, sugar and warm milk in the bowl of the stand mixer. Operate the stand mixer for a couple of minutes, then add the egg and salt. Continue kneading until the dough has detached from the bottom and walls of the bowl and is twisted around the hook. Then gradually add soft butter cubes and continue to knead until the dough has detached from the bottom and walls of the bowl and is twisted around the hook. Form a ball with the dough, put it in a bowl, cover with plastic wrap and let rise for approx. 2 hours in a warm place away from drafts until doubled.
For the filling
Put milk, salt, butter, sugar and grated zest of half a lemon (previously washed and dried) in a saucepan. Bring to a boil while stirring, so that the sugar and butter melt. Then pour in the ground poppy and continue cooking over medium heat for a couple of minutes, stirring constantly, until the mixture has thickened a little. Remove from heat and let cool.
Completion
When the dough has doubled in size, roll it out to a rectangle of approx. 50 x 30 cm on a lightly floured surface. Spread the poppy filling over the entire surface. Wash and peel the Golden Delicious apples, remove the core and cut them into cubes. Spread the apple cubes over the poppy filling. Roll up the dough starting from one long side. Cut the roll into 12 slices with the help of a nylon thread that you have to thread under the roll and then tighten around it to "cut" slices. You will get uniform, round slices in this way. Alternatively, you can use a very sharp knife. Place the snails on a baking sheet lined with baking paper with the cut side facing up. Cover with plastic wrap and let rise for another 20 minutes in a warm place away from drafts. In the meantime, preheat the oven to 180 degrees (static oven).
After the resting time, beat the yolk in a small bowl together with the milk and brush the snails with it. Bake at 180 degrees for 20-25 minutes until golden brown. Remove from the oven and let cool for about fifteen minutes. In the meantime, mix the powdered sugar with a little lemon juice in a small bowl until you get a thick and white glaze. Decorate the hot snails with the icing and enjoy your yeast snails with poppy seed and Golden Delicious apple filling hot or cold.
Tip
If you plan to freeze the snails, only glaze them once defrosted, as the icing would melt during defrosting.
