Apple snails

For 45 pieces
  • 175 ml milk
  • 1/2 cubes ( 20 g) fresh yeast
  • 160 g Sugar
  • 75 g Butter or margarine
  • 350 g flour
  • 1 pinch salt
  • 1 packet Vanilla sugar
  • 1 packet (6 g) grated lemon peel
  • 1 Egg (size M)
  • 400 g Apples
  • 60 Chopped almonds
  • 30 g Rum-Raisins
  • 1.5 kg white vegetable fat for deep-frying
  • 1 EL Cinnamon
  • Flour
120 minutes
Warm the milk. Dissolve the yeast and 1/2 teaspoon of sugar in half of the milk. Melt the fat in the rest of the milk
Put the flour in a bowl. Add 50 g sugar, salt, vanilla sugar and lemon peel. Stir in the yeast milk with the dough hook of the hand mixer. Separate egg. Add the egg yolk and the warm fat-milk mixture to the flour and knead everything into a smooth dough. Cover and let rise in a warm place for approx. 20 minutes
In the meantime, peel the apples, remove the core. Finely dice the apples
. Mix with the almonds and raisins
Roll out the yeast dough on a floured work surface approx. 30x30 cm and cut into thirds. Brush the surface with egg white. Pour the apple mixture on top. Roll up the strips of dough from the long side. Approx. Chill for 15 minutes and then cut into approx. 2 cm thick slices, press flat
In the meantime, heat the frying fat to 180 ° C. Bake apple snails in portions for 2-3 minutes until golden brown. Lift out with a slotted spoon and drain on kitchen paper
Mix the cinnamon with the remaining sugar. Roll warm apple rings in cinnamon sugar
1 piece approx:
  • 90 kcal
  • 370 kJ
  • 2 g protein
  • 4 g fat
  • 11 g carbohydrates


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