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Currant - yeast - snails

submitted by Annette on July 21, 2020
contains glutencontains animal productscontains dairy productscontains lactosecontains sugar
Baked Good

Ingredients
for
servings
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Dough
 4⅞ cups 1 tbsp Spelt flour, white (type 630)
contains gluten
 ¼ cup 1 tbsp Sugar, white, granulated
contains sugar
 1 tbsp Salt, Kosher salt, table salt
1¾ tsp Yeast, active dry, leavening agent
2 tbsp Oil, Grapeseed
1 cup 1 tbsp Tap Water
Filling
 2⅔ cups Currants, red, raw
½ cup Sugar, white, granulated
contains sugar
 ⅔ cup 2 tsp Cream cheese, nonfat
contains animal productscontains dairy productscontains lactose
 1 tbsp Corn starch, maize starch
51.95 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    2.60 oz (calculated)
  2. Temperature: 302 °F
  1. Put the flour in a bowl together with the sugar and salt.
  2. Make a hollow in the middle and sprinkle the yeast. Add the oil on the rim.
  3. Now pour the water into the bowl and slowly stir in the yeast with a wooden spoon and also the flour. Until a firm yeast dough is formed.
  4. The dough must now rest until it has doubled.
  6. In the meantime, mix the currants with the sugar and put it away.
  7. Mix the cream cheese with the sugar and the starch and stir until smooth.
  9. As soon as the dough has grown sufficiently, roll it out into a rectangle on a work surface covered with baking paper and well floured.
  10. Spread the cream cheese on top and sprinkle with the currants.
  12. If you don't want to roll snails now, you can bake the cake already now.
  14. Otherwise roll up the dough from the wide side and cut off approx. 3 cm wide slices and put them on a baking tray covered with baking paper.

  15. Baking time

  16. Bake for about 20 minutes at 150 º C or until the snails have turned a golden brown color.

Nutrition Facts
for
serving

  • Calorie count
    150 kcal
  • % of calories by macros
    Fat11.3 %17 kcal1.8 g
    Net Carbs73.3 %110 kcal27 g
    Dietary Fiber2.0 %3 kcal1.7 g
    Protein13.3 %20 kcal5 g
  • Approx. WW SmartPoints™
    5.0
  • Cholesterol 1.2 mg
  • Sodium 424.4 mg
  • Fat 1.8 g
    • Saturated Fat 0.2 g
    • Trans Fat 0 g
  • Carbohydrates 28.7 g
    • Dietary Fiber 1.7 g
    • Total Sugars 10 g
    • Added Sugar 8.1 g
    • Sugar alcohols 0 g
  • Protein 5 g
  • Calcium 42.8 mg
  • Iron 0.5 mg
  • Magnesium 12.2 mg
  • Potassium 106.4 mg
  • Zinc 0.6 mg
  • Vitamin A (Retinol Equivalents) 1.4 mcg
  • Vitamin B12 0.1 mcg
  • Vitamin C 6.2 mg
  • Folate 12.9 mcg
    • Folic Acid 12.5 mcg