Walnut Snails

Preparation Time: 130 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 12

If youre afraid to make a potica, try making walnut snails first. They will surely succeed and give you the joy to tackle something more challenging.

From the ingredients, knead a yeast dough and let it rise twice. Instructions for preparing the dough can be found in the recipe.
Prepare the filling: in a small bowl, mix sugar, cinnamon, rum, and ground walnuts. Heat the butter in a small pot until melted, then set it aside.
Divide the risen dough into two parts. Roll out one part of the dough on a lightly floured cloth, drizzle with half of the melted butter, and sprinkle with half of the mixture of cinnamon, walnuts, rum, and sugar. Using the cloth, roll the dough tightly and as neatly as possible, gently pulling it as you go. Shape the roll and cut it into 3 cm thick snails. Repeat the process with the second part of the dough.
Grease a baking dish or line it with baking paper. Carefully place the snails on the prepared dish. Leave enough space between them as they will rise further during baking. Place the dish in the oven. Set the temperature to 50 °C and let the snails rise for half an hour. Then increase the oven temperature to 180 °C. Bake the snails for 35 minutes until they turn golden brown.
Melt the butter for the glaze in a small pot and brush it over the baked snails. Let them cool. Arrange them on a serving plate and serve.