Nut Snails with Rum Raisins

For the nut snails with rum raisins, mix butter, milk, flour, sugar, yeast and egg to a smooth dough, let the dough rise until doubled in volume.

Knead the dough again by hand and roll it out.

For the filling, mix Nussfix with milk and sugar until smooth. Soak raisins in rum and let soak for about 10 minutes, strain and mix into the nut mixture. Spread the nut mixture on the dough, roll up the dough and cut off pieces about 3 cm thick.

Place the snails on a baking sheet and flatten them. Brush with milk and bake the nut snails with rum raisins at 180 °C top-bottom heat for about 20 minutes.

Preparation Tip:

Sprinkle the nut snails with rum raisins still with cinnamon sugar or give some sugar glaze over it.

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