Poppy seed and lemon snails

4 from 1 vote
Prep Time 2 hours
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast Recipes, Dessert Recipes
Servings 20 servings
Calories 340 kcal


For the yeast dough:

  • 200ml milk
  • 50g sugar
  • 20g fresh yeast
  • 1 tsp Vanilla sugar
  • 480g wheat flour
  • 30g poppy seeds
  • 60g soft butter
  • 1 egg
  • 1 pinch salt

For the lemon pudding:

  • 200 ml milk
  • 2 lemons
  • – 100 ml lemon juice
  • – and the grated zest of a lemon
  • 1 tsp vanilla sugar
  • 70 g sugar
  • 30 g cornflour
  • 4 egg yolks
  • 50 g butter


  • 1 egg
  • approx. 100 g flaked almonds
  • some cane sugar


  • For the yeast dough, put the lukewarm milk, sugar and yeast in a bowl and dissolve the yeast. Add the remaining ingredients and knead to a smooth dough. Form the dough into a ball and let it rest covered in a warm place for 1-2 hours.
  • While the dough is resting, the pudding can be prepared. To do this, put all the ingredients in a saucepan and heat over low heat until the butter has melted and the sugar has dissolved. Increase the heat slightly and cook the pudding, constantly stirring, until it thickens. Danger! Sometimes that goes very quickly! Then remove the pudding from the heat and cover with cling film. Place the foil directly on the surface of the pudding so it doesn’t form a skin!
  • Once the dough has risen and the pudding has cooled, you can roll out the dough to a surface of approx. 40 x 50 cm. Spread the pudding on top and spread evenly. Roll up the dough from the long side and cut 1.5 cm wide spirals with a string or a sharp knife. Place these on baking sheets lined with parchment paper. Leave some space as the snails will still rise! Whisk an egg, carefully brush the snails with it and decorate with cane sugar and flaked almonds.
  • Leave the snails to rest on the trays for another 30 minutes and then bake at 170°C (circulating air) for 20 minutes until golden brown. Swap the lower sheet with the upper one after 10 minutes. Then remove them from the oven and let the snails cool completely on the trays.

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