POPPY SEED SNAILS Mohnschnecken Poppy seeds have a particular nutty depth of flavour to them. They are used in baking year round in many Northern European countries, but it is during Advent and Christmas that they really come into their own, as they are a

MAKES 10 SMALL SNAILS

● 300g strong white bread flour, plus extra for dusting

● 20g caster sugar

● ½ tsp fine sea salt

● 50g unsalted butter, at room temperature

● 15g fresh yeast, or alternatively 7g dried yeast

● 170ml tepid milk

FOR THE FILLING

● 80g poppy seeds, ground (you can use a coffee grinder)

● 80g raisins

● 50g dark brown sugar

● 85ml hot milk

FOR THE TOP

● Milk, for brushing

● Poppy seeds, for sprinkling

FOR THE GLAZE

● 80g icing sugar, sifted

● 4 tsp water

1. To make the filling, put the poppy seeds, raisins and sugar into a bowl and pour over the hot milk. Set aside until cool, then stir.

2. Mix the flour, sugar and salt in a large bowl. Using your fingertips, work the butter into the flour until it resembles fine breadcrumbs. Crumble the yeast (or sprinkle if using dried) into the tepid milk and stir to dissolve. Pour the yeasted milk into the flour mixture and, using your hands, bring everything together into a rough dough. Tip out onto a floured surface and knead for 5 minutes until elastic. 3. Form the dough into a ball and nestle it into the bowl. Cover the bowl with a teatowel and set aside in a warm spot to rise for 1 hour, or until doubled in size. (Alternatively, mix the flour, sugar and salt in the bowl of a free-standing electric mixer fitted with a dough hook, then add the butter and yeasted milk. Knead for 5 minutes until elastic. Cover the bowl and set aside, as above.)

4. Line a medium baking sheet with non-stick baking parchment. Knock the dough back, then roll it out on a floured surface into a rectangle 30cm long by 20cm wide. Spread the poppy seed filling over the dough, leaving a 1cm border. Dip your finger in water and run it around the edges. With the long side closest to you, roll the dough up into a log. Cut the dough into 10 rounds, about 3cm thick. Place each round 3cm apart on the prepared baking sheet.

5. If baking now, heat the oven to 180°C/160°C fan/ 350°F/gas 4. Let the snails rest until risen to half their size again – this should take 30 minutes. If baking the next day, place the sheet, covered, in the fridge to rest overnight, making sure you take them out of the fridge 30 minutes before baking.

6. Brush the snails with milk, sprinkle with poppy seeds, and bake for about 15 minutes until golden.

7. While they are baking, make the glaze by mixing the icing sugar and water together until smooth. Transfer the baked snails to a wire rack and spoon the glaze over the top of them while they are still warm.

This is an edited extract from Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk (Quadrille, £25)