Preparation
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1Heat milk with sugar and butter in a saucepan, add yeast and stir. Sift flour into a mixing bowl. Add egg, sugar, salt, vanilla sugar, cardamom and milk-butter mixture. Knead the dough until it comes away from the side of the bowl. Then cover with a damp towel and let rise in a warm place for 30 minutes.
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2Divide the dough into 8 pieces, form into balls, roll out into oval shapes and brush with the soft butter. Roll up the dough pieces to create a strand about 25cm long. Halve this lengthwise (leaving 1 cm at the top edge). Twist the two resulting strands around each other to form a cord. Now roll it up into a snail and place it on a baking tray lined with baking paper. Do this with all pieces of dough. Let the snails rise in a warm place for another 45 minutes.
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3Bake in the preheated oven. Then let cool on a rack. Mix the powdered sugar with milk until smooth and brush the snails with it. Decorate with the Kölln Rainbow Love oat muesli.
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4Preparation time: approx. 45 minutes (without waiting time) Top/bottom heat: 200°C Circulating air: 180°C Baking time: approx. 15 minutes
Author: Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 8 snails:
200 ml
Milk
1 EL
Sugar
60 G
butter
1 Dice
Yeast
500 G
Flour
1
egg
75 G
Sugar
1 prize
Salt
1 pack
vanilla sugar
1 prize
cardamom
40 G
soft butter for brushing
For the casting:
4 EL
powdered sugar
2 TL
Milk
150 G
Kölln Rainbow Love Oat Muesli
