Wild garlic snails

Ingredients for 1 servings:

• 110 g milk
• ½ cube of yeast, fresh
• 1 ½ tsp sugar
• 150 g yogurt
• 500 g flour
• 100 g vegetable oil
• 1 packet of baking powder
• 1 egg white
• 1 tsp salt
• 1 bunch of wild garlic or parsley
• 200 g feta cheese, or 250 g if needed
• e.g. black cumin or sesame
• 150 g cream cheese
• n. B. garlic
• 1 egg yolk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

Spring yeast rolls with wild garlic and feta, Thermomix recipe

Place the milk, yeast, sugar, and yogurt in the mixing bowl and mix at 37°C on speed 1 for 2 minutes. Add the flour, oil, baking powder, egg white, and salt and knead for 2 minutes. Form the dough into 12-15 tangerine-sized balls, cover, and let rise for 20 minutes. Preheat the oven to 200°C (top/bottom heat). Meanwhile, add the wild garlic, feta, cream cheese, and garlic to the mixing bowl and chop and mix for 5 seconds on speed 5. Roll out the dough balls into oblong flatbreads, spread the wild garlic mixture evenly over all the flatbreads, then roll them up and shape them into snails. Press the end firmly together, place them on a baking sheet lined with baking paper, brush with egg yolk, and sprinkle with black cumin/sesame seeds. Bake at 200°C for about 20 minutes until golden brown. The snails are also delicious the next day and freeze well.