2 hours (including rest and baking time)
1 dl milk
1/4 teaspoon salt
270 g wheat flour
30 g 03 Stout mask flour
90 g brown sugar
2 tsp cinnamon
50 g grounded butter
1 egg yolk
1 tsp cornstarch
1 dl milk
1/2 vanilla rod
1.5 tbsp sugar
50 g Icing sugar
2 tbsp Cocoa powder
2 tbsp boiling water
Melt butter in a pan - add the milk and let it become finger-free.
Pour the mixture into a bowl and crumble and dissolve the yeast.
Add the sugar, salt and whipped eggs.
Mix the wheat flour and mask flour in another bowl.
Add the flour a little at a time - hold again when the dough is supple and smooth, however, it may be a little to the sticky side, as the mesh flour will absorb a little along the liquid during raising.
Set the dough to raise a warm place for 1 hour - cover the bowl with a damp tea towel.
While the dough is swelling, prepare the filling.
Mix the farin, cinnamon and grounded butter until it's a uniform mass.
The vanilla cream
Make the vanilla cream so that it can cool down a little.
Turn on the hob and place a pan on it.
Whisk the egg yolks, sugar, cornstarch and vanilla sugar well together in the pan. When the mass is free of lumps, add milk.
Cook the entire hob in medium heat while you stir.
Once the cream is cooked up and thickened, remove the pan from the heat and set the mixture to cool with a piece of film over.
When the dough is raised, roll the dough out to a large rectangle on a floured table.
Spread the remoncence on the rolled-out dough.
Roll the dough tightly together on the long joint.
Cut the roll into 8 equal pieces and place them on a baking sheet covered with baking paper.
Now turn on the oven on 200 degrees hot air and let them re-hedge for 30 minutes under a tea towel.
Once raised, the snails are brushed with eggs.
Now make a small hole in the middle with your finger and put a teaspoon of vanilla cream in the middle. You can use a spray bag.
Bake the snails for about 10-15 minutes until golden.
While the snails are baked, the glaze is made. Stir together boiling water, cocoa powder and icing sugar. Add water little by little until it has the right consistency.
When the snails are finished, they are topped with icing.
The snails can easily be frozen if you can't eat all of them - we don't recommend putting icing on here, otherwise they can't be heated again :)