Juicy yeast snails

Name: Juicy yeast snails
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 175 ml Milk; 1/2 cube (21 g) fresh yeast; 350 g + some flour; 7-10 Tbsp Salt; 1 knife tip gemme. Safran; 50 g Diabetic sweetness; 1 egg + 1 egg yolk (size M); 50 g very soft butter/margarine; 20 g Raisins (48 pieces); baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

175 ml Milk
1/2 cube (21 g) fresh yeast
350 g + some flour
7-10 Tbsp Salt
1 knife tip gemme. Safran
50 g Diabetic sweetness
1 egg + 1 egg yolk (size M)
50 g very soft butter/margarine
20 g Raisins (48 pieces)
baking paper

Directions

1
Warm milk lukewarm and dissolve yeast in it. Mix 350 g flour, 1 pinch of salt, saffron and sweetness. Knead with 1 egg, fat and yeast milk to a smooth dough. Cover and leave to rise in a warm place for about 1 hour.
2
Knead the dough well again and form it into a roll on a little flour. Cut into 24 pieces and form into thin, approx. 15 cm long strands. Twist the ends slightly into a snail.
3
Place on 2 baking trays lined with baking paper. Cover and leave to rise in a warm place for another 15 minutes.
4
Wash the raisins and dab dry. Whisk the egg yolks and 1 tbsp. water. Spread the dough with it. Press 1 raisin into each end. Bake in a hot oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for about 10 minutes.