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🍰 Fluffy Pudding-Quark Snails

182 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 42 g
• sugar 160 g
• water 30 g
• wheat flour, type 405 500 g
• salt 1 tsp
• lemon paste 1 tsp
• milk 500 g
• egg yolk 1 pc.
• butter 80 g
• vanilla extract 1 tsp
• cornstarch 45 g
• quark 40% fat in dry matter 250 g
• raisins 100 g
• apple juice 50 ml
• powdered sugar 50 g

Instructions

1. 1. Mix the yeast with 80 grams of sugar and the warm water in a large mixing bowl.
2. 2. Add flour, salt, lemon paste, 250 grams of milk, one egg yolk, and the softened butter.
3. 3. Knead the ingredients for about 10 minutes until you have a smooth yeast dough.
4. 4. Shape the dough into a ball, lightly spray it with baking spray, and let it rise covered for about 1 hour.
5. 5. Whisk 50 grams of milk, one egg yolk, vanilla extract, and starch in a saucepan.
6. 6. Pour in 200 grams of milk and stir in 80 grams of sugar.
7. 7. Bring the pudding to a boil once while stirring constantly.
8. 8. Remove the pan from the heat, transfer the pudding to a larger bowl, and let it cool until lukewarm.
9. 9. Stir the quark cheese into the cooled pudding.
10. 10. Soak the raisins in apple juice or rum so they do not burn during baking.
11. 11. Roll out the yeast dough on a floured silicone mat into a large rectangle.
12. 12. Spread the quark pudding mixture over the dough and distribute the soaked raisins on top.
13. 13. Roll the dough up tightly and cut it into individual snails using a thread.
14. 14. Place the snails on a baking sheet lined with baking paper, leaving some space between them.
15. 15. Place the tray in a cold oven and then turn it on.
16. 16. Bake the snails at 180 degrees Celsius top/bottom heat for about 20 minutes.
17. 17. Remove the snails from the oven, let them cool, and dust them with powdered sugar if desired.

Nutrition per serving

• kcal: 182
• Protein: 6 g · Fett/Fat: 5 g · Carbs: 29 g