Blueberry-yeast snails

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 120 g Butter
  • 175 ml + 2 teaspoons of milk
  • 350 g Flour
  • 1 package (7 g) Dry yeast
  • 90 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 2 Eggs (size M)
  • 250 g Blueberries
  • 75 g Blueberry Jam
  • 1 TEASPOON Lemon juice
  • 120 g Icing sugar
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt 60 g butter, add 175 ml milk and warm up. Mix flour, yeast, 60 g sugar, salt and lemon peel. Add the milk-butter mixture and mix with the dough hooks of the hand mixer. Add eggs and knead for about 2 minutes to a smooth dough.

  2. 2

    Cover the dough and let it rise in a warm place for about 20 minutes.

  3. 3

    Wash the blueberries, drain and mix with the jam. Roll out the dough to a rectangle (approx. 30 x 45 cm) on a work surface dusted with flour. Melt the rest of the butter.

  4. 4

    Brush the dough with it and sprinkle with the remaining sugar. Spread the blueberry mixture on the dough. Leave a rim (approx. 2 cm). Roll up the dough from the long side to a "snail" and cut into approx. 15 slices.

  5. 5

    Grease a pie mould (approx. 26 cm Ø). Place the slices of dough side by side in the mould and leave to rise for approx. 1 hour.

  6. 6

    Bake the snails in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Cover if necessary after approx. 20 minutes. For the glaze, stir 2 tsp. milk with lemon juice and icing sugar until smooth.

  7. 7

    Let the yeast snails cool down on a cake rack for about 15 minutes. Spread the icing over it. Let it cool down.

Nutrition Facts

KCAL
230 kcal
CARBS
35 g
FATS
8 g
PROTEINS
4 g