Delicious snails with poppy seeds

Delicious snails with poppy seeds


For yeast dough:
0.5 cup hot water
0.5 cups of milk
20 g fresh yeast (or 7 g dry)
1 egg
50 gr of margarine
1 tsp salt
2 tsp. Sahara
about 1 kg of flour
For filling:
100 gr of poppy
2 tablespoons Sahara
0.5 cups of milk
For glaze:
50 ml of water
150 gr of powdered sugar
1 tsp lemon juice


We begin with opary.
Mix milk with hot water, should get a warm liquid, add yeast,
about 400 gr of flour, mix well, cover and put in a warm place for 1,5-2 hours.

Then melt the margarine, cool it, add sugar, salt, egg to it, stir it.
Pour this mixture to the dough, add the remaining flour and knead the dough.

Mesim long and carefully until the dough stops sticking to the hands and walls of the dishes.
Cover the dishes with a lid or foil and a towel and put in a warm place for another 2 hours.
During this time, the dough is crimped 1-2 times and turned over.

Prepare the filling.
To do this, mix the poppy seeds, milk and sugar and put them on the fire.
Bring to a boil, reduce heat and, stirring, cook for 5-7 minutes, until the poppy swells.
Close the pan and put it aside, let it cool down.

Cutting the dough.
The dough is rolled into a layer about 0.5 cm thick (the table is dusted with flour).
We distribute the poppy filling

Fold the dough with a roll and cut the pieces 2 cm thick.
We lay the rolls on a baking sheet covered with baking paper, leaving a place between them.

Cover with a film and a towel and leave for 40-50 minutes to proof.
Bake in a preheated 180 degree oven, about 30 minutes, until blush.
Cool it with a towel.

It remains only to cover the «snails» with glaze.
In the water at room temperature, cover the powdered sugar and beat it with a mixer until the powder is dissolved.

In the end, add lemon juice. It turns out white glaze.
We water it, not sparing, our «snails».
Glaze quickly freezes, so you need to prepare it immediately before use.

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