Garlic Snails

If you dont serve them as a savory snack at a party, picnic, or celebration or enjoy them with a glass of good wine (or a mug of beer), you can also eat them with a bowl of salad or a plate of hearty soup.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Filling

  • 125 g Butter, unsalted

  • 1 head Garlic, fresh

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, paprika

  • 1 piece Egg, fresh

  • pieces Spices, poppy

Yeast dough

  • pieces Milk, whole milk

  • 1 cube Yeast, dry

  • 1 teaspoon Sugar, white

  • 500 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 50 ml Oil, vegetable oil, canola

Steps

  1. First, prepare the yeast mixture: pour 1/3 of lukewarm milk into a small bowl, crumble the yeast into it, and add sugar and one tablespoon of flour. Mix well and let it sit in a warm place for 10 minutes to allow the yeast to rise.

  2. Sift the remaining flour onto a clean work surface and make a well in the center. Sprinkle salt around the well, then pour oil, the risen yeast mixture, and the remaining milk into the well. Mix the ingredients with your fingers or a spatula until they come together to form a rough dough. Knead the dough until it becomes smooth, pliable, and elastic, and no longer sticks to your hands or the work surface. Shape the kneaded dough into a ball, place it in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 30 minutes.

  3. Remove the cloves from the garlic bulb, peel them, and press them with a garlic press. Mix the pressed garlic with softened butter, salt, and ground paprika.

  4. Quickly knead the risen dough and divide it into three parts. Take one part and roll it out thinly on a lightly floured work surface into a rectangular shape. Spread 1/3 of the garlic butter over the dough, then roll it up from the shorter end into a log. Cut the log into approximately 1 cm thick slices with a sharp knife and arrange them on a baking tray lined with parchment paper. Leave some space between them as they will expand while rising. Repeat the process with the remaining dough pieces.

  5. Cover the baking tray with a clean cloth and let the snails rise in a warm place for 15 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.

  6. Before baking, brush the risen snails with a beaten egg and sprinkle with poppy seeds and grated cheese. Bake them in the preheated oven for 20 to 30 minutes, or until they turn golden brown and are fully baked.

Nutrition Information (Per 100g)

  • Calories: 386.03 kcal
  • Fat: 13.97 g
    • Saturated Fat: 8.33 g
  • Carbohydrates: 52.4 g
    • Sugars: 0.38 g
  • Protein: 9.61 g
  • Fiber: 2.56 g