Sugar Snails

Summary

Ingredients

• 500g flour
• 250 g milk
• 100 g suar
• 100 g butter
• 30 g yeast
• 5 g salt
• Aroma at will
• Margarine for brushing
• Sugar for sprinkling

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Instructions

1. First put the flour in a dough bowl, make a well in the middle and add the remaining dough ingredients. Whereby the yeast and a little sugar should be dissolved in the milk beforehand! The ingredients should all be at room temperature. As a flavor, rum flavor or citrus flavor can be added as desired. Now you knead the dough by gathering it up, folding it and kneading it with your hands until you get a smooth dough. You can also, after the first glue has formed in the dough, place the dough on the worktop and grate it. Now the dough is worked round and then worked for a long time. Then leave it covered for about 10-15 minutes to relax.
2. The dough is now rolled out into a 40 cm x 24 cm rectangle. The uneven ends should be cut off and distributed in the middle of the dough. The dough should be even and not sticky anywhere. If necessary, brush away the excess flour from the dough.
3. Brush the dough with margarine and sprinkle evenly with sugar. It is now lying across as a rectangle. Leave a border about 2 fingers wide at the bottom without the margarine and sugar. The dough is now rolled up from top to bottom. You should make sure that the ends are even and that the dough is rolled up tightly, but not too tightly! The lower free edge is now brushed with water and also rolled up. The rolling pin is then aligned to a length of 24 cm. It is important to ensure that the closure is on the underside. Pieces 2 cm thick are now marked with a ruler. When cutting, always make sure that the fingers are angled and that the tip is behind the marked areas. The thumb and little finger hold the roll on both sides. Cut with quick movements. The snails are placed on a baking sheet lined with baking paper and quickly baked at approx. 200 ° C until they are golden yellow. The time depends on the thickness of the snails, about 5-10 minutes.
4. After baking, you could apricot the snails. To do this, bring about 100 ml of water to the boil, sift 2-3 tablespoons of apricot jam into it, stir in and brush the snails with it.

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