Yeast Snails

Try this delicious cake recipe:

– posted by K.-H. Boller – modified by Bollerix

For the dough, sift the flour into a large enough bowl and make a dent in it. Heat the milk. Crumble the yeast into the flour. Spread a little butter, sugar, salt and yolks evenly on the flour rim. Let the yeast melt in the milk and from the center knead all the ingredients together into a smooth dough. Shape the dough into a ball and sprinkle lightly with flour, cover with a tea towel and leave at room temperature.

For the filling, knead the marzipan paste with sugar. Add rum, egg and lemon zest. Finally, fold in the flour.

Roll out the dough on a lightly floured surface to a rectangle of about 42 x 32 cm. Spread the marzipan mixture evenly on the dough. Leave a margin of about two centimeters on the front long side. Mix egg yolk with milk and brush the edge of the dough with it. Sprinkle raisins and candied lemon peel evenly on the coated dough. Roll up the whole piece of dough from the back long side.

Line two baking sheets with parchment paper or lightly grease them. Cut the dough roll into 20 slices (snails) with a serrated knife. Divide the slices evenly on the trays, leaving 5 to 6 centimeters of space between each piece of dough so that they keep their shape during baking. If the snails

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