Pumpkin Yeast Snails with Pumpkin Spice and Almonds

Dough Preparation

• 1
  For the dough, prepare the flour, 250 ml warm milk, white sugar, 80 g soft butter, yeast, egg, and a pinch of salt. Put the warm milk into a bowl, dissolve the sugar and yeast in it, and let it stand briefly until the yeast becomes active. Then add the egg, soft butter, flour, and salt, and knead into a smooth, elastic dough. Cover the bowl with a cloth and let it rise in a warm place for about an hour.

Prepare Filling and Form Snails

• 1
  Meanwhile, prepare the filling. Stir the pumpkin puree smooth with the remaining 60 g soft butter, brown cane sugar, and pumpkin spice. Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the entire surface with the pumpkin filling and sprinkle with almond flakes. Tightly roll up the dough from the long side and cut into even snails.
• 2
  Place the snails in a baking dish lined with parchment paper and let them rise again briefly. Meanwhile, preheat the oven to 180 °C top/bottom heat. Bake the snails for about 40 minutes until golden brown. Check with a wooden skewer to see if the dough is baked through.

Glazing and Serving

• 1
  For the glaze, stir the powdered sugar smooth with 2 tablespoons milk and lemon juice and warm slightly. Drizzle the still warm snails with the glaze so that some is absorbed and the rest forms a fine layer on the surface. Best enjoyed lukewarm.