Yeast pudding snails from the tray

Ingredients

Directions

1. 1

   Boil 675 ml of milk. Stir pudding powder, 90 g sugar and 75 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil.

2. 2

   Allow the pudding to cool, then chill for at least 2 hours, preferably overnight.

3. 3

   Melt the butter. Add 225 ml milk, warm up lukewarm. Mix yeast, 1 tablespoon sugar and 100 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl, press a depression in the middle.

4. 4

   Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.

5. 5

   Add the remaining milk mixture and egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.

6. 6

   Peel and quarter the pears and remove the core. Cut the quarter into cubes. Cut the dough in half. Roll out each half successively in a rectangle (approx. 25 x 36 cm). Spread half of the pudding on each half.

7. 7

   Spread pears on top. Roll up starting from the long side. Cut into slices of about 3 cm and place them on a greased, floured baking tray (27 x 29 cm). Cover and leave to rise in a warm place for about 5 minutes.

8. 8

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and let cool down.

9. 9

   In the meantime, roughly chop the almonds, melt 25 g of sugar in a small pan. Add the almonds and caramelise while stirring. Take them out, spread them on a baking paper and let them cool down.

10. 10

    Warm the jelly in a small pot. Chop caramelized almonds. Coat snails with the jelly and sprinkle almonds over them.