Dandelion Snails with Jelly

For the dandelion buns with jelly, sift the flour into a bowl and make a well in the center. Crumble the yeast into it. Add the lukewarm milk and mix with 1 tablespoon sugar and a little flour. Cover the dough and let it rise for about 15 minutes.

Then add the remaining sugar, the eggs with the butter in pieces and the salt to the pre-dough and knead it into a smooth dough that comes away from the edge of the bowl. Vary the amount of flour slightly as needed. Cover and let rise for about 45 minutes.

Preheat the oven to 180 °C bottom and top heat. Sort out the berries, wash and drain well on kitchen paper. Knead the dough well again on a floured work surface and roll out into a rectangle of approx. 45×25 cm.

Spread with the jelly and sprinkle with raspberries. Roll up from the long side and cut into about 15 slices (just under 3 cm thick). Place on a baking sheet lined with baking paper.

Brush with melted butter, sprinkle with flaked almonds and bake in the oven for about 20 minutes until golden brown. Remove from oven and let cool on a cooling rack. Serve the dandelion snails with jelly garnished with dandelion flowers.

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