Blueberry Snails

Ingredients

• 1 cube yeast
• 10 g sugar (1 tsp)
• 500 g flour
• 1 pinch salt
• 1 egg
• 175 ml milk (1.5% fat) (lukewarm)
• 130 g butter
• 100 g Blueberries (fresh or frozen)
• 75 g chopped pistachios
• 120 g raw sugar

Instructions

1. 1.

   Dissolve yeast, 100 ml lukewarm water and sugar. Mix with flour, pinch of salt, egg, 100 ml milk and 4 tbsp butter into an elastic dough. Cover and let rise in a warm place for about 1 hour. Knead the dough again and let it rise covered for at least 30 minutes.

2. 2.

   Roll the dough into a rectangle (about 40 x 25 cm). Melt 3 tbsp butter in a pot and brush the dough with it. Wash blueberries if needed, drain them, and spread them together with pistachios and half of the brown sugar over the dough.

3. 3.

   Roll the dough from the long side and cut into 9 slices about 4 cm thick. Place them spaced apart in a baking pan (about 25 x 25 cm) covered and let rise again for about 45 minutes.

4. 4.

   Meanwhile warm remaining butter with remaining brown sugar and milk until the sugar melts. Brush the snails with this mixture and bake in a preheated oven at 200°C (convection 180°C; gas: level 3) for about 30 minutes until golden brown.

5. 5.

   Remove blueberry snails from the oven and let them cool slightly. Serve warm or cold as desired.