Snail filled with jam

Name: Snail filled with jam - Sorina A.
Ingredients: Dough 150ml milk 20g yeast 500g flour 1 tablespoon powdered sugar 2 eggs salt 1 yolk 50g butter 3 tablespoons sour cream Filling 1 jar of any jam you have 40ml rum 1 packet vanilla sugar

Dessert - Snail filled with jam by Sorina A. - Recipia

Whenever I have too much jam in the pantry, I make this filled snail. It's not complicated; it resembles a giant jam croissant, only it bakes whole in a spiral shape. I cut it into thick slices and serve it for breakfast or whenever I'm craving something sweet and tangy. It keeps well for a day or two if we don't finish it immediately. The important thing is that the jam should be thick; otherwise, it will run and won't roll properly. Quick Info Total time: about 2 hours (including rising time) Preparation time: 20-30 minutes Rising time: 1 hour and 15 minutes (in total, divided into two stages) Baking time: 40 minutes Servings: 8-10 slices Difficulty: medium Recipe type: dessert, snack Ingredients For the dough: 150 ml milk 20 g fresh yeast 500 g flour 1 tablespoon powdered sugar 2 eggs 1 yolk (for the dough) a pinch of salt 50 g butter 3 tablespoons sour cream For the filling: 1 jar of jam (any type, but it should be thick) 40 ml rum 1 packet vanilla sugar Instructions 1. Start with the starter: heat the milk (not hot), add the yeast, a teaspoon of sugar, and 2-3 tablespoons of flour. Mix well and let it rise for 10-15 minutes until frothy. 2. In a larger bowl, sift the flour. Pour the risen starter over it. 3. Beat the eggs with the yolk and powdered sugar, add a pinch of salt, and pour over the flour. 4. Begin kneading, first with a spoon and then by hand. Gradually add the melted butter, kneading until you obtain an elastic dough that is firm enough. It shouldn't be sticky, but not too hard either. 5. Cover the bowl and let the dough rise in a warm place for about 45-60 minutes. It should double in volume. 6. Meanwhile, mix the jam with the rum and vanilla sugar. If the jam isn't thick enough, you won't be able to spread or roll it without it running, so pay attention here. 7. When the dough has risen, roll it out on a floured surface into a thick sheet of about 5 mm. 8. Spread the filling over the dough, but not reaching the edges. 9. Roll the sheet tightly with the filling, like a roulade. 10. Transfer the roll to a greased round baking dish, arranging it in a spiral shape. If it tears a little, it's not a tragedy, just make sure the jam doesn't spill everywhere. 11. Brush the snail with sour cream on top and let it rise for another 15 minutes in the pan. 12. Bake in the oven at a low temperature (about 160°C in an electric oven) for approximately 40 minutes. It should brown lightly but not burn. 13. Let it cool in the pan, then remove it, slice it, and serve. Why I make this recipe often I like it because it's easy to make if you have a good jar of jam. There's no need for special utensils or complicated techniques. It keeps well for a day and is a great option when I want something sweet for several people without making individual croissants. Tips and Variations Tips Use thicker jam; otherwise, it will run and you won't be able to roll it properly. The sour cream on top helps keep the crust from drying out too much while giving it a shiny finish. If you have time, you can let the dough rise for even longer than an hour for a fluffier result. Substitutions The rum can be omitted or replaced with rum essence if you don't have rum on hand. You can use any type of jam as long as it's dense: sour cherries, plums, apricots, rose hips. Regular white flour is ideal, but you can also use half whole wheat flour if you prefer a less white dough. Variations Instead of jam, you can try using fruit preserves (it will be denser and won’t run). You can sprinkle some chopped nuts over the jam for extra texture. Serving Ideas It can be eaten cold or at room temperature, plain, with milk, coffee, or tea. The slices are great for packing. Frequently Asked Questions 1. What do I do if the jam is too runny and I can't roll it? If the jam is too soft, you can drain it a bit or mix it with a tablespoon of breadcrumbs before spreading. Another option is to look for thicker jams. 2. Can I make the snail with dry yeast? Yes. 20 g of fresh yeast can be replaced with 7 g of dry yeast. Similarly, dissolve the dry yeast in the warm milk at the beginning. 3. If I don't have rum, can I omit it? Yes, it's not essential for the dough's texture, only for flavor. You can use rum essence or leave it out altogether. 4. Does the snail stay fluffy the next day? Yes, but it's best to keep it covered. Otherwise, it dries out more quickly on the outside. 5. Can I bake it in a loaf pan? Yes, but it won't have the spiral/snail shape, just a roll. The taste won't change significantly. Nutritional Values (estimate) For a medium slice (out of 10 slices): approximately 250-280 kcal. Carbohydrates: 45-50 g, protein: 6-7 g, fats: 7-8 g. Values depend on the type of jam used and how thick the slices are. It is still a cake with quite a bit of flour and sugar, so it is fairly substantial. Storage and Reheating It keeps covered at room temperature for up to 2 days. I don't recommend the fridge, as it hardens. If you want to reheat it, put a slice in the microwave for a few seconds or in the preheated oven, covered with foil, for 2-3 minutes. It's best fresh, but it can still be eaten after a day, especially if kept in a paper bag or a box with a lid.

Snail filled with jam

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