Ferdinand

Ingredients for 1 servings:

• 300 g whole wheat flour
• 42 g yeast
• 1 tbsp sugar
• 100 ml milk
• 2 eggs
• 1 pinch of salt
• 100 g butter
• 100 g sugar
• 100 ml milk
• some vanilla pod(s)
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Simple, traditional yeast snail recipe from Transylvania

This is a simple, traditional yeast snail recipe from Transylvania – a kind of family pastry here – based on my grandmother’s handwritten original recipe. Put the flour in a bowl, make a small well in the middle, dissolve the yeast and sugar in the milk, let it stand for a while in a glass, pour the yeast-milk solution into the flour well and dust with a little flour. Let the yeast rise in a warm place until bubbles form (about 15 minutes). Then add the remaining ingredients and knead everything into a smooth dough. Roll out the dough thinly (about the size of a baking sheet). For the filling, cream the sugar and butter until fluffy, and spread the filling evenly over the rolled out dough. Roll the dough up along the longer side and cut into pieces about 4 cm long. Place the Ferdinanden in a round, lightly buttered baking pan (not a springform pan) or in a saucepan, leaving a little space between them, and let them rise for about 2 hours, until they have doubled in size. Place the pan in a preheated oven at 180-200 degrees Celsius on the second rack from the bottom. Meanwhile, heat the milk, vanilla, and sugar and stir until the sugar has melted. After 25 minutes, pour the hot vanilla milk over the Ferdinanden and bake for another 5-7 minutes, until they look golden brown. Remove from the oven and let cool in the pan. This basic recipe can be varied as desired. The filling can be enriched with almond flakes, coconut flakes, or nuts, for example. For a delicious vegan version, use plant-based margarine, almond milk, and two tablespoons of applesauce (instead of the eggs).