Onion snails

Ingredients for 1 servings:

• 20 g yeast, fresh
• 300 ml water, lukewarm
• 1 ½ tsp iodized salt
• 450 g wheat flour (wholemeal)
• 50 g green spelt, finely ground
• 1 ½ tsp caraway seeds, ground
• 500 g onion(s)
• 50 g rapeseed oil
• 50 g butter
• 2 tsp thyme, fresh, or 1 tsp dried
• 2 tsp marjoram, fresh, or 1 tsp dried
• 1 ½ tsp herbal salt
• 1 egg(s), for brushing
• n. B. Thyme, for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

delicious savory party snack made from yeast dough, for 24 snails

Dissolve the yeast in water. Mix the flour, salt, and caraway seeds. Add the dissolved yeast and the remaining water. Knead the dough for about 10 minutes, until it is shiny and elastic and pulls away from the bowl. Let the dough rise at room temperature for about 40 minutes, until it has almost doubled in size. Meanwhile, finely dice the onions and sauté them in the butter and rapeseed oil until golden yellow. Stir in the thyme, marjoram, and salt, and let cool. Preheat the oven to 200°C. Line a baking tray with baking paper. Briefly knead the dough and divide it in half. Roll out each half of the dough into a rectangle measuring approximately 25×30 cm. Beat the egg and brush it over the top edge of the dough. Spread the onions over the dough, leaving 2-3 cm free around the edges. Roll up the dough from the bottom side. Press the top edge firmly. Using a sharp knife, cut 10-12 slices from each roll, flatten them slightly, and place them on the baking tray. Brush the top and edges with egg. Sprinkle the onion rolls with thyme. Place the baking sheet on the middle rack of the oven and bake for 35-40 minutes. Serve the onion rolls while still lukewarm with a fresh vegetable salad or a bowl of vegetable soup. They’re also great as a small snack to take with you.