Waldviertel Gray Poppy Snails

For the Waldviertler Graumohn-Schnecken first prepare a Dampfl. To do this, heat the milk to lukewarm and dissolve the yeast and 2 tablespoons of sugar in it.

Sprinkle with a little flour and let rise in a warm place until the volume has increased significantly and the surface bubbles.

Put flour in a bowl and knead with butter, sugar, salt, vanilla sugar, eggs and the dampfl with a food processor to a smooth dough. Let rise again in a warm place for about 45 minutes.

For the filling, boil milk, stir in semolina and poppy seeds and boil very briefly. Stir in butter, sugar and vanilla sugar. Roll out the dough, spread the poppy seed filling, leaving one long side free.

Roll up from the other long side and cut into approx. 3cm pieces. Butter a Rein about 30×40 cm and put the snails in it.

Leave to rise again for about 1/2 hour. Preheat the oven to 180 degrees top/bottom heat. Bake the snails for about 25-30 minutes until golden brown.

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