Plum crumble snails

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble yeast into it and dissolve it while stirring. Put 300 g flour, 75 g sugar, 1 packet vanilla sugar, 1 pinch of salt, 1 egg and 75 g butter in a mixing bowl. Add yeast milk and knead everything with the dough hooks of the mixer to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 40 minutes.

3. 3

   Wash the plums, dab dry, halve and stone them. For the crumbles, knead 150 g flour, 100 g sugar, 1 packet vanilla sugar, 1 level teaspoon cinnamon, 1 egg yolk and 80 g butter with your hands to form crumbles.

4. 4

   Line two baking trays with baking paper. Knead the yeast dough once again on a floured work surface. Form into a roll and cut into 8-10 equally sized pieces. Form pieces with floured hands into round flat cakes (approx. 10 cm Ø each).

5. 5

   Place them at a distance on the two sheets. Cover and leave to rise in a warm place for about 20 minutes.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cover the dough cakes evenly with the plums. Whisk 1 egg yolk and 1 tbsp. water, brush the edges of the dough with it. Spread the crumbles evenly on the plums.

7. 7

   Bake the crumbled snails in the hot oven for about 20 minutes each. Take them out of the oven and let them cool down on a cake rack. Dust the crumble snails with icing sugar shortly before serving.