Snails with poppy

Snails with poppy

Ingredients:

For yeast dough:
0.5 glass of hot water
0.5 glass of milk
20 gr fresh yeast (or 7 gr dry)
1 egg
50 gr margarine
1 tsps of salt
2 tsps of sugar
about 1 kg of flour
For stuffing:
100 gr poppy
2 tbsps of sugar
0.5 glass of milk
For glaze:
50 ml of water
150 gr icing sugar
1 tsps of lemon juice

Preparation:

We begin with sponge dough.
We mix milk with hot water, has to warm liquid will turn out, we add yeast,
about 400 gr torments, well we mix, we cover and we put in warm place for 1,5-2 hours.
Further we kindle margarine, we cool, we add to it sugar, salt, egg, we stir.
We pour in this mix to sponge dough, we add the remained flour and we knead dough.
We knead long and carefully until dough ceases to stick to hands and walls of ware.
We cover ware or film and towel and we put in warm place for 2 hours.
During this time 1-2 times we press down dough and we overturn.

Let's prepare stuffing.
For this purpose we mix poppy, milk and sugar and we put on fire.
We bring to the boil, we diminish fire and, stirring slowly, we cook minutes 5-7, before poppy swelling.
We close kastryulka cover and we put aside aside, let cools down.

Dough handling.
We roll dough in layer about 0.5 cm thick (to podpylit table flour).
We distribute poppy filling
We turn dough roll and we cut off slices 2 cm thick.
We display rolls on the baking tray laid by baking paper, leaving between them place.
We cover with film and towel and we leave for 40-50 minutes on rasstoyka.
We bake in the oven warmed to 180 degrees, about 30 minutes, to flush.
We cool, having covered with towel.
It is necessary only to cover snails with glaze.
In water of room temperature we fill up icing sugar and we shake up the mixer, before powder dissolution.
At the end we add lemon juice. White glaze will turn out.
With it it is watered, without being sorry, our snails.
Glaze quickly stiffens therefore it is necessary to prepare it just before the use.

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