Baker`s Snail
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 3 points dry yeast
- 500 ml water, lukewarm
- 2 tablespoon sea salt, coarse-grained
- 0.5 teaspoon ½ pepper, crushed
- 10 tablespoon oil
- 1 egg yolk, whisked
- 1 tablespoon milk
- cheese
- Sesame
- poppy seeds
- Pumpkin seeds
- flaxseed
- sunflower seeds
Print Recipe
Pin Recipe Instructions
- Mix the flour with dry yeast, salt and pepper well. Pile up and make a well in the middle. Slowly stir in the oil and water and mix with the flour. Knead everything into a smooth dough and then cover and let rise in a warm place for at least 30 minutes.
- Knead the dough well again and form balls weighing approx. 50 g. Now place these balls side by side in a snail shape on a baking sheet lined with baking paper and cover again in a warm place for at least 30 minutes.
- Preheat the oven to 180 ° C. Whisk the egg yolks with the milk. Now coat the baker`s snail well with it and sprinkle each ball with cheese, poppy seeds, seeds and kernels as desired. Put in the oven for 15 minutes, then turn to 200 ° C, maybe turn the tray and bake for another 15 minutes.
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