Brioche Raisin Snails RecipeOrigin: Denmark Period: Traditional |
Ingredients:
150g moist, plump, raisins 
Brioche Raisin Snails Preparation:Method:Place the raisins in a bowl, cover with hot water and set aside for 5 minutes to plump up. After this time drain the raisins, transfer to a saucepan and warm over low heat, stirring constantly. When they are vary hot, take the pan off the heat and pour the Grand Marnier over the top. Flambée by lighting the alcohol then set aside until the flames go out, cover the pan and place aside in a warm spot transfer to a covered jar, seal and set aside over night. The following day, turn the dough onto a lightly-floured work surface and roll into a rectangle about 30cm wine and 40cm long (with he short end towards you). Spread the pastry cream across the entire surface of the dough (but leave a 3cm strip bare on the side furthest away from you). Scatter the raisins over the pastry cream then mix the sugar and cinnamon together and scatter this over everything. Starting with the side nearest to you, roll the dough up into a cylinder, packing it as tightly as possible as you roll, then seal with the end not covered in the pastry cream. With a sharp bread knife, trim the ends (use a gentle sawing motion) then cut the log into rounds just over 2cm thick. Transfer the rounds to individual greased and floured muffin tins then lightly cover with waxed paper and set aside in a warm spot to rise for about 90 minutes, or until doubled in volume. After this time remove the waxed paper and transfer to an oven pre-heated to 190°C. Bake for about 25 minutes, or until the pastries have buffed up and are well browned. Remove from the oven and set aside to cool for 5 minutes then remove from the muffin tin. Place on a sheet of greaseproof (waxed) paper then mix together the icing sugar and tangerine zest in a bowl. Add 1 tsp of the tangerine juice. Then, adding the remaining juice little by little, mix until the icing just falls from the tip of a spoon. Drizzle over the hot snails and set aside to cool before serving. |
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