Sieve the flour into a bowl, make a well in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and half of the lukewarm milk. Mix with a little flour from the edge to a thick pre-dough. Cover and let rise in a warm place for about 20 minutes.
Add salt, lemon juice, softened butter, the remaining warm milk and sugar. Knead everything first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover again and let rise in a warm place for about 20 minutes.
Knead the dough briefly with your hands and roll it out on a little flour, almost 1/2 cm thick, into a rectangle measuring 50 x 35 cm.
Spread the fillings on top, roll up the dough loosely.
Cut the rolling pin into 2 cm thick slices. Place on baking sheets lined with baking paper.
Loosen the snails with your hands and pull them apart (press them flat from above) so that the rolled-up dough has enough space in the middle of the snail to rise.
Let the yeast rolls rise for another 30-40 minutes in a warm place.
Preheat the oven to 200 degrees, circulating air 180 degrees, gas mark 4. Bake the snails in it for about 15-20 minutes until golden brown.
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