For the dough:
1. mix the yeast with 3 tablespoons of lukewarm water and 1 teaspoon of the sugar and leave to stand for 10 minutes. The yeast should form bubbles.
2 Heat the plant milk to lukewarm.
3. stir the vanilla extract and lemon flavoring into the milk and
set aside briefly.
4 Mix the flour and sugar in a bowl. Add the milk and yeast and knead.
5 Gradually knead in the softened butter.
6. finally add the salt and knead vigorously for 10 minutes.
knead vigorously.
7 Cover the yeast dough and leave to rise in a warm place for 1-1.5 hours.
Filling:
1. peel and chop the rhubarb, bring to the boil with the strawberries and a little water if necessary.
2 Puree everything to a puree, add the vanilla sugar and bring to the boil again.
3. mix the cornflour with 1 teaspoon of water and stir into the simmering mixture.
Leave to cool.
4 Beat the cream cheese with a mixer until creamy. Add the powdered sugar and continue to mix.
5 Now stir in the cooled fruit purée.
Shaping, baking and decorating
1. roll out the dough into a rectangle and spread with the cream. Now cut 2 cm wide strips up the short side and roll them up. Press down the end and place the snails on a baking tray, spacing them apart. Cover and leave to rest for 30 minutes.
2 Brush the snails with aquafaba (alternatively plant-based cream) and place in the preheated oven. Bake at 200 degrees for 15-20 minutes until golden brown.
3 Brush the hot snails directly with maple syrup and leave to cool.
4. mix a glaze of lemon juice and powdered sugar and spread it over the snails.
5 Finally, decorate with the prettiest sprinkles and enjoy.
