Blueberry Schnecken (Heidelbeerschnecken)
An Austrian pastry recipe featuring fruity, fluffy blueberry snails with pink blueberry glaze, representing European baking tradition.
Ingredients
- 75 g melted butter, cooled
- 300 ml warm milk
- 65 g sugar
- 7 g dry yeast (or 21g fresh yeast)
- 1 egg (M)
- 8 g salt
- 530 g all-purpose flour
- 250 g blueberries (fresh or frozen)
- 1 organic lemon (zest and 1 tbsp juice)
- 40 g sugar
- 1 tsp vanilla sugar
- 1 tsp ground cardamom (optional)
- 50 ml water
- 80 g powdered sugar
- 20 g blueberry juice
Instructions
Melt butter and cool. Combine warm milk and sugar in a bowl; sprinkle yeast and let sit 1 minute.
Stir in cooled butter, egg, salt, and half the flour. Mix thoroughly, then add remaining flour and knead 5-7 minutes until smooth.
Transfer to oiled bowl; cover and let rise at room temperature to double volume (1-2 hours).
For filling: Combine blueberries, lemon zest, sugars, cardamom, juice, and water in pot. Simmer 5 minutes covered.
Reserve 3 tbsp juice for glaze. Continue cooking uncovered 5 minutes until jam-like. Cool completely.
Roll dough to 36x50cm on floured surface. Spread filling evenly, leaving 2cm border on one short end.
Roll from short side toward unfilled edge. Cut into 12 pieces (~3cm each).
Arrange in parchment-lined 33x22cm pan. Cover and let rise 30-60 minutes.
Bake at 190°C for 20 minutes until golden.
Whisk powdered sugar with reserved blueberry juice. Brush warm snails with glaze.