Sweet Yeast Dough Snails
- For the dough
- ½ cube fresh Yeast (approximately 21 grams)
- 500 grams Pastry flour
- 1 pinch salt
- 120 grams sugar
- 100 grams butter
- 1 packet Vanilla sugar
- 2 eggs
- 1 generous pinch Lemon peel
For the dough: Mix yeast with 200 ml (approximately 6 3/4 ounces) of lukewarm water. Mix flour with salt and sugar in a bowl, make a well in the center, pour in yeast milk and sprinkle with a little flour from the edge. Cover and leave for about 15 minutes in a warm place. Add butter, vanilla sugar, eggs and lemon zest to the batter and process all ingredients by hand or the dough hook of an electric hand mixer until smooth. If dough is too moist, add some flour, if dough is too dry, add some lukewarm water. The dough should not stick to your hands. Cover and let rise for another 60 minutes.
Preheat oven to 180°C (approximately 350°F).
Knead dough on a floured surface again and shape into a square roll about 20x30 cm (approximately 8x12 inch).
For topping: Brush with melted butter, sprinkle with cinnamon and sugar and roll up from the long side. Cut into 1.5 cm (approximately 3/8 inch) thick slices and place on a baking sheet lined with parchment paper. Brush with remaining butter and sprinkle with coarse sugar and bake until golden brown about 25-30 minutes in preheated oven.
Remove from oven, let cool and serve.