Sugar snails

Ingredients for 1 servings:

• 400 ml milk, lukewarm
• 100 g sugar
• 2 tsp dry yeast or 25 g fresh yeast
• 0.33 tsp salt
• 100 g butter, melted
• 700 g flour
• 100 g sugar, more if necessary
• 50 g butter, melted
• 1 egg(s)
• 1 packet of vanilla sugar
• Almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

For the dough, mix warm milk, sugar, and yeast. Cover the dough and let it stand for 10 minutes. While the dough is standing, melt the butter. Once it has stood, stir in the salt, butter, and flour and knead until a smooth dough forms. Let the dough stand for 1 hour. Then divide the dough into 2 pieces. Return one half to the bowl and cover. Roll out the other half to a thickness of about 0.3 cm. Spread the butter a little more generously and sprinkle the sugar over it. Next, fold the dough together. Cut the dough into 2-3 cm thick strips and roll the strips lengthwise. Repeat the steps with the other half of the dough. Line a deep baking sheet with baking paper and place the snails in it. Now spread the egg evenly over the rolls. Finally, sprinkle with vanilla sugar and almonds. Bake the rolls in the oven at 180°C for 30-35 minutes.