Wild garlic snails

Ingredients for 1 servings:

• 50 g wild garlic
• 2 cups of sour cream, 200 g each, alternatively crème fraîche
• 250 g bacon, diced
• 1 bunch of spring onions
• 3 g chili salt
• 2 pinches of black pepper
• 1 organic lime peel
• 500 ml water, boiling
• n. B. Spice mix (Valencia)
• 250 g grated cheese, e.g. Emmental or Gouda
• 500 g wheat flour type 405
• 60 g sugar
• 30 g fresh yeast
• 200 ml milk, lukewarm
• 60 g butter, soft
• 1 egg(s), size M
• ½ tsp salt
• 1 organic lemon peel
• some vanilla, ground

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Clean the spring onions and slice them into thin rings. Place them in a bowl of boiling water and let them stand for 15-20 minutes. Cut the butter into small pieces. Sift the flour into a mixing bowl and mix with the sugar. Dissolve the yeast in lukewarm milk and add to the flour and sugar mixture. Knead on a slow speed until a dough forms. Gradually add the butter, egg, salt, grated lemon zest, and ground vanilla. Knead for at least 2 minutes on a slow speed, then for 4 minutes on a fast speed. Place the dough on a floured surface, finish kneading by hand, return it to the bowl, and let it rise, covered, for 1 hour in a warm place. Cut the wild garlic into thin strips. Mix in a bowl with the sour cream, chili salt, pepper, Valencia spice mix, and grated lime zest. Purée thoroughly with an immersion blender. Drain the spring onions. Roll out the yeast dough on a floured surface and spread the wild garlic cream on it, leaving one side slightly free. Distribute the bacon cubes and spring onions on top. Roll the dough up from the long side. Cut the roll into 2-3 cm wide pieces and place on a baking sheet lined with baking paper. Let rise for another 30 minutes. Preheat the oven to 160°C fan-assisted or 180°C conventional. Sprinkle the snails with grated cheese and bake on the middle rack for about 20 minutes, until golden brown.