Vanilla snails
My twist is that I put real vanilla in the cream and instead of the fresh yeast I didn’t currently have in the pantry I put the powdered one. It turned out ok anyway.
Preparation steps
- Dough: In a small bowl, mix the sugar, yeast and milk with a whisk. In a larger bowl, prepare the flour, eggs, vanilla sugar, margarine and add the yeast mixture and start mixing the mixture first with a spoon / cooker, then by hand and transfer everything to the work surface and knead the dough until it becomes smooth and stops sticking to hands. Leave it in a bowl covered with a cloth in a warm place to rise for about 30-45 min. During this time, make the cream.
- Cream: Heat the milk, cut the vanilla pod lengthwise with the tip of a knife and scrape the seeds out of it. Put the seeds and beans in the heated milk and let it stand for about half an hour, then strain it. Beat eggs, sugar with a mixer, then add flour mixed with salt. Add 3-4 tablespoons of cold milk so the mixture is not too thick. Steam the milk with the vanilla and stir in the egg mixture. Stir everything together until thickened and cool first to room temperature, then place in the fridge for about half an hour to an hour.
- Transfer the dough to a floured surface and divide into two equal parts. Roll out the first part half a cm thick (square shape) and spread evenly with half the cream. Also sprinkle with raisins evenly and roll out the dough. Cut the roll from one end to the other with a sharp knife into pieces about 2 cm thick and arrange them in a protvan on baking paper. The dough is soft and if the cut parts flatten due to cutting or a little fillet leaks out, don't worry because the dough will swell in the oven during baking and snails will form. If any snail is left without raisins before baking, I peeked into each one that was missing a couple more. If something fills up while you are cutting, collect it and coat the surface of those snails that seem to lack cream. You can also soak the raisins in rum if you wish, I didn't do that because I made them for my little niece;). Bake them for 20-25 minutes at 180 degrees until they get a golden color.
- Repeat the same process with the other half of the dough and the rest of the cream.