Yeast snails with pear and blueberry filling

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 150 ml Milk
  • 500 g Flour
  • 1 cube (42 g) Yeast
  • 50 g Sugar
  • 2 Eggs (size M)
  • 1 pinch Salt
  • 80 g soft butter
  • 700 g Pears
  • 2 TABLESPOONS Lemon juice
  • 300 g frozen blueberries
  • 100 g Blueberry Jam
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Warm the milk lukewarm. Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into the lukewarm milk and dissolve it while stirring. Pour yeast milk into the hollow, stir with some flour from the rim.

  2. 2

    Cover and leave to rise in a warm place for about 15 minutes.

  3. 3

    Add sugar, eggs, salt and butter to the pre-dough. First use the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and let it rise for about 30 minutes in a warm place.

  4. 4

    Peel and quarter the pears and remove the core. Cut quarters into small cubes and sprinkle with lemon juice. Defrost blueberries in a sieve.

  5. 5

    Briefly knead the yeast dough and roll out into a rectangle (approx. 40 x 45 cm) on the floured work surface. Spread the jam on top, leaving an approx. 2 cm wide edge all around.

  6. 6

    Sprinkle pear cubes and blueberries one after the other on the coated dough surface. Roll up the dough from the long side, pressing the open sides. Cut the roll with a saw knife into approx. 16 slices.

  7. 7

    Spread the slices on 2 baking trays lined with baking paper. Cover and leave to rise for about 10 minutes.

  8. 8

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: see manufacturer) for 25-30 minutes one after the other, remove from oven and allow to cool.

Nutrition Facts

KCAL
220 kcal
CARBS
36 g
FATS
6 g
PROTEINS
5 g