Description
These juicy poppy seed marzipan snails with plums capture the essence of autumn comfort with a soft, fluffy yeast dough filled with a boozy poppy seed marzipan cream and tangy, fruity plum pieces. Perfect for breakfast, dessert, or a cozy snack, these German-inspired treats blend rich flavors and a tender texture that will warm your heart and palate.
Ingredients
Scale
For the dough
- 500 g flour
- 60 to 80 g sugar
- 1/2 tsp salt
- 7 g dry yeast (for overnight proofing) or 4 g dry yeast
- 80 g butter, softened
- 1 egg at room temperature
- 250 ml milk (cold for overnight proofing or lukewarm)
- 3 to 4 drops bitter almond flavoring
For the filling
- 150–200 g marzipan, cut into large pieces
- 2 small eggs
- 200 g ground poppy seeds
- 100 g sugar
- 100 g butter, melted
- 2 tbsp rum (or rum flavoring)
- 1/2 tsp cinnamon
- 1 small egg
Besides that
- 7 medium-sized plums
- 1 egg beaten with a pinch of salt and sugar (for brushing)
For the glaze
- 150 g icing sugar
- 1 tbsp milk
- 3 tbsp rum
Instructions
- Prepare the dough: Sift the flour into a large bowl and mix with the salt. Warm the milk to lukewarm and pour into a mixing bowl. Add the egg, sugar, salt, and yeast, then mix briefly.
- Knead the dough: Quickly pour the wet mixture into the flour and knead briefly. As the dough starts to come together, add the softened butter in small pieces and let a food processor knead everything for 5 to 7 minutes until the dough is smooth and pliable.
- First proofing: Shape the dough into a ball and either let it rise overnight in the refrigerator or cover and let it rise in a warm place until doubled in volume.
- Prepare the filling: Blend the marzipan with two eggs until smooth using a mixer. Mix ground poppy seeds with melted butter, rum, sugar, cinnamon, and one small egg. Stir in the marzipan mixture.
- Prepare the plums: Cut the plums into small pieces and set them aside.
- Shape the snails: Roll out the risen dough on a floured surface into a rectangle about 30 x 40 cm and 1 cm thick. Spread the poppy seed marzipan mixture evenly over the dough, leaving about 2 cm free at the top edge. Scatter the plum pieces over the filling.
- Roll and cut: Roll the dough from the long side into a tight log. Cut the roll into 12 slices.
- Second proofing and preheat oven: Place the slices in a greased rectangular baking pan (39 x 27.5 x 8 cm) and let them rise again for about 30 minutes. Meanwhile, preheat the oven to 180°C.
- Brush and bake: Brush the snails with the beaten egg mixture (egg with salt and sugar). Bake for 30 to 35 minutes until golden and cooked through.
- Cool and glaze: Let the snails cool slightly. Mix icing sugar, milk, and rum to form a thick glaze and spread it over the warm snails for a glossy finish.
Notes
- If proofing overnight in the refrigerator, use cold ingredients but keep the butter soft.
- The baking pan dimensions are 39 x 27.5 x 8 cm, but a springform pan can also be used as an alternative.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: German
Keywords: poppy seed marzipan snails, plum snails, German pastry, yeast dough dessert, autumn dessert, marzipan poppy seed roll
