We invite you to the SABI kitchen, where food blogger Majka - Karotka (www.karotka.sk) prepares an original SABI recipe for you every month. Follow our social networks and get inspired deliciously and healthily.
Ingredients
DOUGH:
250 ml SABI milk
1 cube yeast
4 tbsp granulated sugar
600 g all-purpose flour
100 ml oil
180 g pumpkin puree
FILLING:
1/3 cup cane sugar
1/2 cup pumpkin puree
100 g SABI butter
2 tbsp ground cinnamon
1/2 tsp gingerbread spice
ICING:
240 g Delicious white SABI spread
3-5 tbsp powdered sugar
Procedure
1. Pour warm SABI milk into a tall glass, add 1 tbsp sugar, and crumble fresh yeast into it. Let the yeast rise.
2. In a larger bowl, mix flour with the remaining sugar (3 tbsp), add the risen yeast, pumpkin puree, oil, and knead the dough. Let the dough rise in a warm place for at least an hour.
3. Prepare the filling by melting SABI butter and mixing it with cinnamon, gingerbread spice, and pumpkin puree.
4. Roll out the risen dough, spread the filling, roll it up, and cut into equally sized snails. Place the snails in a tall baking pan or casserole dish and let them rise for a few more minutes. Bake in a preheated oven at 175°C until golden.
5. Prepare the icing: mix delicious white SABI spread with powdered sugar. After baking, let the snails cool slightly and then spread the icing on them.
TIP FROM KAROTKA: Before baking, lightly moisten the snails with cream.
