Summary

Ingredients

• 3 ½ cup flour
• 0.3 cup sugar (80 ml)
• 1 teaspoon salt
• 2 packs yeast (dry yeast)
• 1 cup milk, warm (240 ml)
• 0.3 cup butter or margarine (80 ml)
• 1 egg (s)
• 1 cup sugar, brown (240 ml)
• 0.5 ½ cup butter (120 ml)
• 0.25 ¼ cup maple syrup (60 ml)
• 1 cup nuts (pecans)
• 1 cup nuts (pecans), chopped
• 2 tablespoon sugar, brown
• 1 teaspoon cinnamon
• 2 teaspoons butter or margarine

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Instructions

1. Since this recipe is an American one, all quantities are given in cups only. One cup is equal to 240 ml.
2. Process the first seven ingredients into a yeast dough. If the dough is too sticky, a little more flour can be added. Then the dough should rise for about 1.5 hours.
3. In the meantime, bring the sugar, butter and maple syrup to the boil until the sugar is dissolved. This mass is then poured into a rectangular shape. Spread a cup of pecan nuts on top. It can also be a little more. After rising, knead the dough briefly and roll it out into a rectangle. Then you brush it with the butter and spread the chopped nuts, sugar and cinnamon on top. Now roll up and divide into 15 pieces.
4. The pieces are placed in the mold on the caramel-nut layer. Let rise again for about 30 minutes. Then bake at 180 degrees for about 30-35 minutes.
5. Then immediately fall onto a plate. Wait 1 minute, then remove the mold. The caramel mass then runs over the snails.