How many strawberry snails with cream cheese topping can you actually eat in one day? I almost do not dare to tell you my record … but at the end of the day there was nothing left of this recipe and I did not have many accomplices!
Strawberry slices with cream cheese topping – fluffy yeast dough with strawberry filling
Hach, I can never resist such a fluffy Hefeschneckchen! The strawberry snails bake it best fresh, because even slightly warm from the oven they taste just the best. And in summer, the yeast dough usually plays along well and goes a little faster. By the way, as a topping, I always mix a soft cream cheese cream with just a little powdered sugar – but I do not like the crunchy, super-sweetish cast. Of course, if you want, you can use classic icing frosting with milk.
Strawberry snails with cream cheese topping – that’s what you need
The amount is sufficient for a round shape with about 22 cm diameter.
For the yeast dough
- 250 grams of flour
- A tiny pinch of salt
- 25 grams of sugar
- 1 half cube of yeast
- 25 grams of butter
- 100 grams of milk
- 1 egg
For the filling
- Some melted butter
- A few tablespoons of brown sugar
- Approximately 350 grams of fresh strawberries
- A little vanilla from the vanilla mill
For the fresh cheese topping
- 150 grams of cream cheese
- Icing sugar to taste
Here’s how it’s done – strawberry slices with cream cheese topping
Prepare yeast dough
Starts with the yeast dough. For this you put the sugar in a small bowl and crumble the yeast over it. Dissolve the butter in a saucepan and then remove from the heat immediately. Pour the milk into the pot. The mass should be lukewarm. Pour these into the bowl of sugar and yeast and let it work for 10 minutes. Then you can thoroughly knead everything in a large bowl with flour, salt and egg. Cover the dough and let it go until it has doubled. That takes about 1 hour.
Fill and bake the snails
After the walk you can fill the strawberry snails. To do this, knead the dough again on a floured work surface and then roll it out to a thin rectangle. Spread the dough thinly with melted butter and then spread generously brown sugar on it. Cut the strawberries into thin slices and fill the dough with them. Finally, you can use a vanilla grinder to spread some vanilla over the strawberries.
Roll the dough right into a long roll and cut about 2-3 centimeters thick slices. This puts her in your greased form. Then turn on the oven and heat it to 180 degrees. The strawberry snails let it go in a warm place again until the stove is hot. Then they walk in for about 30 minutes.
Stir the cream cheese topping
For the topping you just mix cream cheese with powdered sugar. The normal cream cheese toppings are always way too sweet for me, so I only use a small amount of powdered sugar. Just taste what you like and spread the topping over the cooled strawberry slices.
Enjoy the meal,