Zitronen-Mohn-Schnecken - Barcomi's Onlineshop

Lemon poppy snails

For 1 baking mold of 24 x 32 cm | Gives about 9-12 large pieces 

75 g of butter
300 ml of milk | warm 

Switched shell of 1 organic lemon
1 tbsp lemon juice
550 g of flour
1 packet of dry yeast (7 g) 
¼ tl soda
1 Tl salt
30 g sugar or cane sugar
25 g poppy seeds
1 egg
1 egg yolk
Flour for dusting butter to let out 

Ingredient filling 

175 g of cream cheese | room temperature)
100 g butter | soft 
50 g of cane sugar
2 tablespoons poppy seeds 
¼  TL salt 

Ingredients glaze 
100 g whipped cream or milk 
200 g powdered sugar
2 tablespoons poppy seeds
2 tablespoons lemon juice 
1 pinch of salt 

For the dough, melt the butter in the warm milk with lemon peel and juice. Cool to room temperature. Mix in a large bowl of flour, yeast, soda, salt, sugar and poppy seeds. Give the egg and egg yolk to the milk.

Add the liquid ingredients to the flour mixture and knead with the food machine or the hand mixer with dough hook for 4 minutes. The dough is quite soft, that's right. Do not take any further flour! 

From the dough form a ball, turn into a lightly sandwiched bowl. Cover with a damp tea towel and leave a warm place for about 1 hour until the volume of the dough has doubled. 

For the filling with the food processor or with the hand mixer, mix all the ingredients thoroughly and set aside. 

A baking dish (24 x 32 cm) slightly butters. Gentle the risen dough in the bowl gentle box, add to a slightly floured work surface and roll out to a rectangle (about 45 x 35 cm). Distribute the filling evenly on the dough with an angular palette, spare 3 cm at all around the edge. 

Now gently the dough, but firmly roll up. Cut the role in nine to twelve uniform slices and place the pieces up into the baking dish with the section side. Cover with a kitchen towel and leave for another 30 minutes. 

Preheat the oven to 180 ° C or preheat bottom heat. The snails bake for 30-35 minutes until the golden are and back the middle when you push. Cool on a grid. 

Mix all ingredients for the glaze. Separate the cooled snowdrops from each other and put on a grid. Place baking paper under the grid. With a tablespoon, spread the glaze generously on the screws. 

Recipe on Cynthia Barcomi's BackbuchModern baking

Photo © Nicky Walsh

Leave a comment

Please note, comments must be approved before they are published