0.5 cups hot water
0.5 Cup milk
20 gr fresh yeast (or 7 grams of dry)
50 grams margarine
1 tsp salt
2 tsp sugar
about 1 kg of flour
For the filling:
100 g poppy
2 tablespoons sugar
0.5 Cup milk
For the glaze:
50 ml of water
150 gr of powdered sugar
1 tsp lemon juice
Start with the dough.
Mix milk with hot water, should get warm liquid, add the yeast,
about 400 g of flour, mix well, cover and put in a warm place for 1.5-2 hours.
Next, melt the margarine, let cool, add sugar, salt, egg, stir.
Pour this mixture to the yeast mixture, add remaining flour and knead the dough.
Long and carefully knead until the dough stops sticking to your hands and the walls of the cookware.
Cover the bowl with a lid or with foil and a towel and set in a warm place for another 2 hours.
During this time the dough 1-2 times obtinem and overturn.
Prepare the stuffing.
To do this, mix the poppy seeds, milk and sugar and put on fire.
Bring to the boil, diminish the fire and , stirring, cook for 5-7 minutes, until the swelling poppy.
Close the saucepan with a lid and set aside, let cool down.
Roll out the dough to a thickness of about 0.5 cm (table pagpalit flour).
Distributed poppy filling
Turn the dough roll and cut slices thickness 2 see
Arrange the rolls on a baking tray covered with baking paper, leaving between them a place.
Cover with foil and towel and leave for 40-50 minutes rest.
Bake in a preheated 180 degree oven for about 30 minutes to blush.
Let cool, covered with a towel.
It remains only to cover the “snails” glaze.
In water at room temperature, sprinkle the powdered sugar and beat with a mixer to dissolve the powder.
In the end add lemon juice. Get white glaze.
She watered, not pitying, our “snails”.
The glaze hardens quickly, so prepare it immediately before use.