Pogaca snails with cheese filling

Ingredients for 1 servings:

• 1,000 g wheat flour type 405, less if necessary
• 500 ml milk, lukewarm
• 1 cube of fresh yeast or 2 sachets of dry yeast
• 3 tbsp powdered sugar
• 225 ml oil, neutral
• 1 packet of baking powder
• 2 tsp salt
• 200 g feta cheese
• 275 g cheese (Kasar cheese)
• 1 bunch of parsley
• 2 egg whites
• 2 egg yolks
• 2 tbsp milk
• e.g. sesame

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 18 minutes

Makes 25 loaves. First, gently warm the milk. Then pour the lukewarm milk into a large bowl, add the yeast, and a little powdered sugar. Mix everything together and let it stand for 10-15 minutes, until the yeast begins to foam. Now add the remaining ingredients. To begin with, use only a little more than half the flour. Knead everything into a dough with gloved hands or in a food processor. Gradually add enough flour until the dough is no longer sticky but still smooth. I ended up with about 60g of the 1000g flour left, and the dough turned out great. Finally, form a ball of dough, lightly oil the surface, and then cover and let it rise for 30-45 minutes. In the meantime, coarsely grate both cheeses. You can also crumble the feta cheese with your fingers. Separate the eggs. Finely chop the parsley. Then mix the egg whites and parsley with the cheese. Once the dough has risen nicely, place it on a work surface. No need to add any extra flour, as the oily consistency means it won’t stick. Roll out the dough into a rectangle about 1.5cm thick. At first, you can easily press/stretch the dough lengthwise and widthwise with your hands. Spread the cheese, egg, and parsley mixture evenly over the dough and roll up the long side. Cut snails about 2.5cm thick from the roll and place them on a baking sheet lined with baking paper. Cover and let the snails rest for about 20 minutes. In the meantime, preheat the oven to 180°C top/bottom heat (160°C fan-assisted). Mix the egg yolk with the milk. Brush over each snail. If you like, you can also sprinkle some sesame seeds on each snail. Bake the snails for 15-18 minutes until golden brown. Don’t let them get too dark, otherwise they will become too dry. Let them cool slightly on a wire rack and then enjoy. The snails still taste delicious a few days later, although they are usually already eaten.