Grandma’s Irresistible Pudding Snails: A Traditional German Sweet Treat

by

Introduction

Step into a world of nostalgic baking with these classic Pudding Snails, a beloved German pastry that combines the softness of yeasted dough with a creamy vanilla pudding filling. These delightful treats bring the warmth of grandmother’s kitchen to your home, offering a perfect balance of sweet, creamy, and buttery flavors that will transport you to cherished childhood memories.

Ingredients

Yeast Dough

US Measurements

  • 4¼ cups (520 g) all-purpose flour
  • 1.4 oz (40 g) active dry yeast
  • ¾ cup + 1 tbsp (200 ml) milk
  • ½ cup (100 g) sugar
  • 7 tbsp (100 g) butter
  • 1 large egg
  • ½ tsp salt

Metric Measurements

  • 520 g Mehl
  • 40 g Hefe
  • 200 ml Milch
  • 100 g Zucker
  • 100 g Butter
  • 1 Ei
  • ½ TL Salz

Pudding Filling

  • 2¼ cups (500 ml) milk
  • 4 tbsp sugar
  • 1 package vanilla pudding powder
  • ½ cup (100 g) sour cream or crème fraîche

Cooking Instructions

  1. Prepare the Yeast
    • Mix yeast with 1 tsp sugar and 1 tbsp warm water
    • Let sit until liquid and slightly frothy
  2. Make the Dough
    • Combine all dough ingredients, including liquified yeast
    • Knead until smooth and elastic
    • Let rise in a warm place for 20-30 minutes
  3. Prepare the Pudding Filling
    • Cook pudding using milk, sugar, and pudding powder
    • Follow package instructions
    • Cool pudding, stirring occasionally
    • Fold in sour cream or crème fraîche
  4. Assemble the Snails
    • Roll out yeast dough into a rectangle (about ½ inch thick)
    • Spread pudding mixture evenly
    • Optional: Add chopped apples or raisins
    • Roll up from the long side
    • Cut into 1.5 cm thick snails
  5. Final Preparation
    • Place snails on a baking sheet lined with parchment paper
    • Let rise for another 20-30 minutes
    • Preheat oven to 392°F (200°C)
    • Bake for 15-20 minutes until golden brown
  6. Finish and Serve
    • Remove from oven
    • Let cool slightly
    • Dust with powdered sugar or add glaze if desired

Nutritional Information

  • Calories: Approximately 250-300 per snail
  • Protein: 5-7 g
  • Carbohydrates: 35-40 g
  • Fat: 10-12 g
  • Sugar: 15-20 g

Cooking Time

  • Prep Time: 45 minutes
  • Rising Time: 50-60 minutes
  • Baking Time: 15-20 minutes
  • Total Time: Approximately 2 hours
  • Yield: 12-15 snails

Expert Baking Tips

  • Use lukewarm milk to activate yeast effectively
  • Ensure a warm, draft-free area for dough rising
  • Don’t overwork the dough to maintain softness
  • Check doneness by golden-brown color and hollow sound when tapped

Variations and Substitutions

  • Filling Alternatives:
    • Chocolate pudding
    • Fruit compote
    • Almond cream
  • Dietary Modifications:
    • Use gluten-free flour
    • Substitute dairy milk with plant-based alternatives
    • Replace butter with margarine

Frequently Asked Questions

Q1: Can I make these snails ahead of time? A: Yes, prepare and refrigerate overnight. Let come to room temperature before baking.

Q2: How do I store Pudding Snails? A: Store in an airtight container at room temperature for 2-3 days.

Q3: Can I freeze the snails? A: Freeze unbaked snails for up to 1 month. Thaw and rise before baking.

Q4: What if my dough doesn’t rise? A: Ensure yeast is fresh and warm environment is maintained.

Q5: Can I add chocolate chips? A: Absolutely! Sprinkle chocolate chips before rolling for extra indulgence.

Storage and Make-Ahead Tips

  • Room Temperature: 2-3 days in sealed container
  • Refrigeration: Up to 5 days
  • Freezing: Unbaked snails for 1 month
  • Reheating: Warm briefly in oven at 300°F (150°C)

Enjoy your delightful Grandma’s Pudding Snails!