For the dough:
½ small package (12g) fresh yeast
125 ml warm milk
2 tsp sugar
30 g butter
½ whisked egg
For the stuffing:
Maintal rosehip preserve extra
½ whisked egg
1. Weigh the flour and pour into a large bowl. Use a spoon to create a hollow in the middle.
2. Crumble the yeast into the hollow and add ½ tbsp. sugar. Pour half of the lukewarm milk into the hollow and mix the yeast with the milk using a spoon.
3. Cover the bowl and leave yeast to rest for 15 minutes.
4. Uncover the bowl. The yeast has now already started to rise and is "bubbling".
5. Using a spoon, stir in the yeast-milk mixture into the flour.
6. Add the other ingredients and knead into a smooth dough either by hand or with a food processor. This can take a few minutes. If the dough is too sticky, just add some flour or oat flakes.
7. Cover the dough in the bowl again and let it rise for 1 ½ hours.
8. After 1 ½ hours preheat the oven to 180°C (356°F) top and bottom heat.
9. On a floured surface, roll out the dough into a large rectangle.
10. Spread the Maintal rosehip preserve extra generously and evenly onto the dough and smooth it down. Best use a tablespoon.
11. Starting from the long side, roll up the dough tightly. Using a sharp and large knife, slice the roll into 3-4 cm thick pieces.
12. Place the slices on their broad side on a baking tray lined with baking paper and, if necessary, correct the form with your fingers.
13. Mix half of the whisked egg with some milk and brush the snails using a silicone or baking brush.
14. Spread some oatmeal evenly onto the snails.
15. Cover the snails again and let them rest for another 15-20 minutes.
16. Bake in the oven for 30 minutes until golden brown and then let them cool down on a rack.
Many thanks for this delicious recipe to food blogger Heike @puenktchens_mama