Buttermilk snails

Ingredients for 2 servings:

• ½ cube of yeast
• 400 g buttermilk
• 1 can saffron threads
• 2 tsp salt
• 500 g flour, 550
• ½ tsp coriander, ground
• 3 tbsp butter, soft
• Sunflower seeds and sesame

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Dissolve the yeast in the buttermilk and rub the saffron threads with the salt. Combine the flour, saffron, yeast starter, coriander, and butter to form a dough. Knead the dough with your hands on a floured surface until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour. Divide the dough into 2 pieces and roll into thin strands about 60 cm long. Twist these into a spiral shape and place on 2 baking sheets lined with baking paper. Cover the dough spirals and let them rise in a warm place for another 45 minutes. They should double in size. Preheat the oven to 250°C. Brush the spirals with water and sprinkle one spiral with sesame seeds and the other with sunflower seeds. Place the spirals on the second rack from the bottom of the oven, reduce the temperature to 200°C, and bake for 30 minutes.