To prepare this delicious walnut and caramel snail recipe, start by caramelizing the sugar in a saucepan or round baking dish with a diameter of 26-28 cm. It is essential to evenly cover both the bottom and the sides of the dish with caramelized sugar, ensuring that it spreads well to achieve an even crust. Once the sugar has taken on a golden hue and has been evenly distributed, let it cool completely to create a crispy caramel layer that will add exceptional flavor to the snails.
Meanwhile, in a large bowl, add the sifted flour, eggs, salt, and your preferred flavors, such as vanilla essence or lemon zest, which will provide an inviting aroma to the dough. In another container, dissolve the yeast in warm milk, to which you have added a tablespoon of sugar to give it a boost. It is important not to let the yeast rise but to gradually pour it into the bowl with the flour, stirring at the same time to achieve a homogeneous mixture.
Knead the dough on a lightly floured work surface for about 10-15 minutes until it becomes elastic and smooth. This step is crucial, as proper kneading will ensure an airy texture for the snails. Once the dough is ready, roll it out into a rectangular sheet about 1 cm thick. Evenly spread the entire surface with whipped butter mixed well with sugar to add sweetness and a rich flavor.
Generously sprinkle the ground walnuts and gently press with your palm to allow it to adhere to the butter layer. Roll the dough into a tight log and cut it into 6-7 equal pieces. Place each piece upright, evenly spaced, in the baking dish lined with the cooled caramelized sugar. Let them rise in a warm place, away from drafts, for about an hour, or until the dough has completely filled the space in the dish.
After the snails have risen, preheat the oven to 180 degrees Celsius and bake the snails for 35-40 minutes until they become golden and fragrant. It is important to remove them immediately after baking and turn them onto a platter while they are still hot to avoid hardening of the caramel. If you wait too long, you risk having difficulty removing the snails from the dish. Let them cool slightly, then enjoy this delicacy that perfectly combines the sweetness of caramel with the rich aroma of walnuts! These snails are ideal for serving at breakfast or as a sweet snack alongside a cup of coffee.
Meanwhile, in a large bowl, add the sifted flour, eggs, salt, and your preferred flavors, such as vanilla essence or lemon zest, which will provide an inviting aroma to the dough. In another container, dissolve the yeast in warm milk, to which you have added a tablespoon of sugar to give it a boost. It is important not to let the yeast rise but to gradually pour it into the bowl with the flour, stirring at the same time to achieve a homogeneous mixture.
Knead the dough on a lightly floured work surface for about 10-15 minutes until it becomes elastic and smooth. This step is crucial, as proper kneading will ensure an airy texture for the snails. Once the dough is ready, roll it out into a rectangular sheet about 1 cm thick. Evenly spread the entire surface with whipped butter mixed well with sugar to add sweetness and a rich flavor.
Generously sprinkle the ground walnuts and gently press with your palm to allow it to adhere to the butter layer. Roll the dough into a tight log and cut it into 6-7 equal pieces. Place each piece upright, evenly spaced, in the baking dish lined with the cooled caramelized sugar. Let them rise in a warm place, away from drafts, for about an hour, or until the dough has completely filled the space in the dish.
After the snails have risen, preheat the oven to 180 degrees Celsius and bake the snails for 35-40 minutes until they become golden and fragrant. It is important to remove them immediately after baking and turn them onto a platter while they are still hot to avoid hardening of the caramel. If you wait too long, you risk having difficulty removing the snails from the dish. Let them cool slightly, then enjoy this delicacy that perfectly combines the sweetness of caramel with the rich aroma of walnuts! These snails are ideal for serving at breakfast or as a sweet snack alongside a cup of coffee.
Ingredients
-400 g flour -25 g fresh yeast -110 ml milk -3 tablespoons sugar for milk -2 whole eggs -flavors (vanilla sugar, lemon zest, orange, rum essence) -a pinch of salt -130 g soft butter at room temperature -6 tablespoons sugar for butter -10-12 tablespoons sugar for caramel -ground nuts, quantity as desired