Ensaimada (yeast dough snails)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, lemon zest and 1 tablespoon of sugar in a mixing bowl. Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Pour into the flour. Melt the fat and add the cold milk.

2. 2

   Pour the lukewarm milk-fat mixture into the bowl and knead into a smooth yeast dough. Cover with a damp tea towel and leave to rise in a warm place for 15-20 minutes.

3. 3

   Knead the dough briefly and let it rise for another 15 minutes. Then form a roll from the dough and cut it into 12 large pieces. Form them into snails of about 8 cm Ø. Put them on a baking tray lined with baking paper.

4. 4

   Mix the egg yolk and 1 teaspoon of cream and spread it on the snails. Bake in the preheated oven (electric cooker: 175-200 ° C/ gas: level 2-3) for about 20 minutes. Let it cool down on a cake rack.

5. 5

   Whip cream and remaining sugar until stiff. Cut snails in half and fill each with a tablespoon of cream. Dust with icing sugar. Makes about 12 pieces.