Snails from dough
Description
I'll tell you, the pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. For the dough, first mix 50 grams of warm butter, flour, milk, water, yeast, and sugar. Let the dough rest in the refrigerator overnight. Then roll it out into a sheet, place a layer of the remaining cold butter on top—like in the photo—and cover with another layer of dough. Roll it out again with a rolling pin. Now place this dough back into the refrigerator overnight.
- 2
Step 2
2. When it's time to work with the dough, you can prepare the filling. Bring milk, vanilla, and about 40 grams of sugar to a boil over low heat on the stove. Remove the vanilla after 15 minutes of cooking. Rub the egg with the remaining sugar and starch until it turns pale.
- 3
Step 3
3. Combine the two mixtures, stir, and cook until thickened. Let cool.
- 4
Step 4
4. Raisins should ideally be soaked in rum for 24 hours, but I found half an hour sufficient—I simply added the remaining rum to the cream. Roll out the dough, spread with cream, and sprinkle with raisins.
- 5
Step 5
5. Roll the dough into a tight log and cut it. I got 16 snails.
- 6
Step 6
6. Let the rolls rise on the baking sheet for 30 minutes. Bake the snails for 20 minutes at 170 degrees. Ready!