Snails with cherry filling under strasheim

Description

Offer popovers with cherry filling under stroitelnoy crumbs. For the recipe thank Margarita "Margarita Joachim". The recipe has changed slightly, instead of the marzipan mass in the test mass made of white chocolate and nuts.

Ingredients

Milk

200 ml
Yeast

30 g
Sugar

60 g
Chicken egg

1 piece
Salt

1 tsp
Sour cream

100 g
Leavening agent

1 tsp
Vegetable oil

80 ml
Flour

550 g
Cherry

1 can
Sugar

1 Tbsp
Pudding vanilla

1 pack
Juice

250 ml
Almonds

40 g
Butter

25 g
White chocolate

50 g
Yolk egg

1 piece
Flour

100 g
Sugar

60 g
Vanilla sugar

1 pack
Butter

60 g
Powdered sugar

65 g
Water

1 Tbsp

Cooking

Crumble the yeast, add 1 tablespoon of sugar, a little milk from the total volume mix well, and set aside until the cap on the surface (to revive).

In a bowl put the remaining sugar, egg, salt, sour cream, baking powder and mix well. Add "living yeast" and stir.

Pour half of the flour, mix well. Gradually pouring the remaining flour and adding oil, mix very soft dough that will not stick to hands.

The bowl with the dough to wrap or cover and place in a warm place for 1-1,5 hours before increasing in volume in 2-3 times.

Prepare the cherry filling. 1 b. canned cherries (350 g without liquid) - juice from cherries to drain in a separate container, the cherries cut into quarters.

Measure out 250 ml of juice from canned cherries. Take from total of 4 tbsp of cherry juice, mix with sugar and pudding. The rest of the cherry juice to a boil along with the berries, to introduce a thin stream, stirring constantly, cooked pudding and all together bring to a boil, until thick.

Remove from heat, close with cling film to form on the surface of the crust to cool.

Prepare the filling for the dough. Chocolate to grate nuts lightly fry in a dry pan, then grind in a blender, add to chocolate. Soft butter cut into cubes, add to chocolate mixture, mix well.

Add the yolk and stir. The author of the recipe used marzipan mass: 200 g marzipan mass (break to pieces),50 g butter (very soft),1 egg yolk, mix with a mixer.

Prepare the topping-stroitelnoy baby. Mix the flour, sugar, vanilla sugar, butter, all mix until fine crumbs and put in the fridge.

Punch down the risen dough and roll out in rectangular layer thickness of 1 cm, the approximate size of 30x45 cm On one half of the dough evenly spread the prepared chocolate-hazelnut filling.

Cover the toppings with the other half of the dough, press over the entire surface of hands, edge stung. Now you need to roll it out across the length and width in an elongated rectangle about the size of 50x40 cm Cut it into the 13 long strips of size 3x50 see Twist each strip individually spiral along the length of stretching it to a length of about 60 cm.

Then roll not dense snail into a flat circle. Spread on the baking sheet, covered with baking paper for 5 Grand. Cover with cling film and leave in a warm place for 30 minutes.

In the center of each snail make the bottom of the beaker with a diameter of 5 cm (dip it in flour) small holes and put them in with the cherry filling. Edges to grease with warm milk (forgot to specify in the ingredients - 2st. L.) and then the entire surface covered with strategem.

Bake buns in the preheated oven to 190C, for about 15 minutes, until Golden (watch your oven). Scones to cool until warm. Then, using a bag for the cream or a plastic bag, applied to the surface of the icing for lovers of sweeter (icing sugar + hot water - stir until smooth). The glaze made only 6 muffins.

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