For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm the milk lukewarm. Knead 500 g flour, 1 pinch of salt, 100 g sugar, egg, yeast and milk with the dough hooks of the mixer, kneading 50 g soft butter in flakes until the dough is smooth.
If it forms a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour.
Wash the currants, drain them and remove them from the panicles with a fork. Finely chop the liquorice in the universal chopper. Mix with 150 g sugar. Knead dough on some flour and roll out to a rectangle of approx. 25 x 40 cm.
Spread with 100 g butter. Sprinkle with liquorice sugar. Spread currants on top. Roll up the dough from the long side, cut into 12 slices.
Grease the recesses of a muffin baking tray (twelve recesses). Put in the dough snails. Cover and allow to rise for 15 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
Bake in a hot oven for about 25 minutes. Remove from the oven and leave to cool for about 10 minutes. Lift the snails out of the troughs and let them cool down.