Summary

Ingredients

For the dough:

• 750 g flour
• 250 ml milk, lukewarm
• 150 g yourt
• 42 g yeast
• 125 g suar
• 125 g butter
• 2 teaspoons salt

For the filling:

• 125 g butter
• 2 tablespoon honey
• 75 grams sugar
• 1 teaspoon cinnamon
• 75 g almond (s), chopped

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Instructions

1. For the dough, sieve the flour into a bowl and mix with the sugar. Mix the lukewarm milk with the yoghurt, crumble in the yeast and dissolve in it. Then add the yeast milk to the flour and stir with a fork to form a pulpy pre-dough. Cover and let rise for about 15 minutes. Then add the butter in flakes and the salt, knead with the dough hook to form a smooth dough that should no longer stick! Cover the dough again and let rise for another 45-60 minutes in a warm place.
2. In the meantime, mix the butter, honey, sugar and cinnamon together.
3. Flour the work surface well and roll out the dough about 1/2 cm thick. Brush with the honey and cinnamon butter and sprinkle with the almonds.
4. Now there are two ways to shape the snails:
5. The quick and easy option: roll up the dough, cut it into slices and place the slices on baking sheets lined with baking paper with sufficient space between them.
6. The baker`s version for large snails: cut the dough sheet on the longer side into strips approx. 3 cm wide, then cut these lengthways in the middle up to approx. 1.5 cm. Now start with the left strip at the open end, roll it up, then turn the top, impervious end of the dough strip and roll up the right strip to the end. The tip of the dough, which is now created when turning the undivided end, is simply folded over, which is then the underside of the snail. The snails are getting shallower and bigger, the technique is really very simple, if you know what it`s meant to be. The shaping is still more complex than with the roll technique.
7. The finished snails are now placed on baking sheets lined with baking paper with sufficient space between them. Cover the snails and let rise for another 15-20 minutes.
8. In the meantime, heat the oven to 200 ° C top / bottom heat or 180 ° C circulating air. Bake the snails in it for 15-20 minutes (depending on size) until golden brown.
9. If you bake them with convection, you can put several trays in the oven at once. With top / bottom heat you have to let the other snails rise while the first ones bake, but that doesn`t harm them either.
10. The snails taste good both warm and chilled. Well packaged, they taste nice and fresh even the next day.
11. Makes 25-30 rolled snails or around 15 large, coiled snails.