Snail Shaped Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 250 g wheat flour, (type 550)
- 0.5 teaspoon ½ salt
- 50 grams sugar
- 15 g yeast, fresh
- 75 ml milk, lukewarm
- 1 medium egg (s)
- 2 tablespoon oil, (sunflower oil)
- 50 g butter, melted or semi-fat mararine
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Line two baking sheets with parchment paper.
- Sift the flour and salt into a bowl. Stir in sugar and make a large well in the middle. Now stir the yeast with the milk until smooth, pour into the flour trough and sprinkle some flour over it from the side. Let rise in a warm place for about 15 minutes until the mixture becomes bubbly.
- Beat the egg and sunflower oil and work with the other ingredients to form a smooth dough. Knead for a good 10 minutes until it is elastic.
- Lightly oil a large bowl, pour the dough in and cover it with oiled cling film and let it rise in a warm place until it has doubled its volume.
- Fold back the dough and cut into 16 equal parts. Shape each piece of dough into a thin strand approx. 38 cm long.
- Put the melted butter on a plate and pull through the strands of dough one by one. Place each strand in a snail on the tray, leaving plenty of space in between. Hide the ends. Cover with lightly oiled cling film and let rise in a warm place for 45 minutes.
- Preheat the oven to 190 ° C.
- Brush the snails with water, dust with powdered sugar and bake for about 10 minutes until golden brown. Once cooled, dust with icing sugar again and serve warm.
- Thawing in a preheated oven at 150 ° C for 10-15 min.
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