Cherry-rhubarb snails with sugar icing

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 300 ml Milk
  • 1⁄2 Cubes (21 g) Yeast
  • 500 g + some flour
  • 50 g sugar, salt
  • 1 Egg (Gr. M)
  • 75 g soft butter
  • 1 glass (340 g) cherry-rhubarb jam
  • 100 g Icing sugar
  • 1 TABLESPOON Lemon juice
  • baking paper

Directions

  1. 1

    Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put 500 g flour, sugar, 1 pinch of salt, egg and butter in a bowl. Add yeast milk. Knead into a smooth dough with the dough hooks of the mixer.

  2. 2

    Cover and leave to rise in a warm place for about 30 minutes.

  3. 3

    Warm the jam. Line two baking trays with baking paper. Knead the very soft dough once again on a well floured work surface and roll out rectangularly (approx. 20 x 50 cm). Spread the jam evenly on top, leaving an approx. 1 cm wide edge.

  4. 4

    Roll up the dough from the long side and cut into approx. 16 slices. Place snails on the trays, press them a little flatter, press the ends of the dough. Leave to rise for about 15 minutes.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake snails in a hot oven for 10-12 minutes. Take them out and let them cool down a little. Mix icing sugar, lemon juice and 1-2 tbsp. water to a glaze.

  6. 6

    Spread on the lukewarm snails and let them dry.

Nutrition Facts

KCAL
260 kcal
CARBS
48 g
FATS
5 g
PROTEINS
5 g