Lemon Nut Bun and Poppy Seed Potato Bun




Rating: 3.77 / 5.00 (145 Votes)


Total time: 1 hour

For the poppy seed filling:







For the nut filling:







For the dough:









For coating:




For garnish:




Instructions:

For the poppy seed filling, mix all ingredients until smooth and let swell for about 30 minutes.

For the nut filling, mix all ingredients together and let swell for 40 minutes.

For the snail dough, prepare a dampfl. Heat the milk and mix with yeast and sugar. Mix into the flour and let rise for 1 hour in a warm place, covered.

Then knead with the remaining ingredients to a smooth dough and let it rise covered for another 30 minutes.

Mix the eggs and milk. Mix the powdered sugar with the water for the glaze.

Roll out the dough thinly on a floured work surface and coat with the nut or poppy seed filling. Roll the dough into a roll and cut off slices about 2 cm thick. This creates the typical snail shape.

Flatten the individual snails slightly and place them on a baking tray lined with baking paper. Brush with the egg yolk-milk mixture and bake in a preheated oven at 170 °C for about 25 minutes.

Allow the lemon nut snail and poppy seed curd snail to cool and brush with the sugar glaze.

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