Licorice snails with currants

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 cube (42 g) Yeast
  • 1 TABLESPOON + 100 g + 150 g sugar
  • 200 ml Milk
  • 500 g + some flour
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 50 g soft + 100 g + some butter
  • 250 g red currants
  • 10 hard liquorice candies

Directions

  1. 1

    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.

  2. 2

    If it forms a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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).

  6. 6

    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.

Nutrition Facts

KCAL
360 kcal
CARBS
57 g
FATS
12 g
PROTEINS
6 g