John Myers
Ingredients for 12 servings:
- ¼ liter of water
- 200 g sugar
- 3 eggs
- 25 g yeast
- 600 g flour
- 200 g lard
- Salt
- Powdered sugar, for dusting
Instructions
Working time approx. 35 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 35 minutes
Spanish yeast snails
For the dough, beat the water with the sugar, eggs, and yeast using a mixer. Then knead in the flour. Knead everything with the lard. You want a very light, fluffy yeast dough. Either roll the dough out into a long sausage or cut it into about 12 pieces and form smaller, thinner sausages. Place in a spiral shape on greased baking sheets, making sure there is plenty of space between the twists, otherwise the pastry will not rise evenly. Cover with a tea towel and set aside to prove for seven hours in the Spanish style. Then carefully brush the surface with water. Bake on the second highest rack in a preheated oven at moderate heat (electric 175 degrees, gas mark 2 1/2) for about 25 minutes until golden brown. Remove from the baking sheet and dust evenly with icing sugar.
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