I’m still trying to pronounce the name of this recipe using the tips from Bizzy Lizzy’s original post On kakaós csiga and a moment shared (I think I’m slowly getting there!). Regardless of how you say it, Lizzy’s story grabbed me and the snails looked delicious so I added this recipe to my list. I decided a weekend away with friends would be the perfect time to give it a go — that way we could devour a whole batch fresh from the oven!
I’ve not actually made this style of snail before, so as you’d imagine I didn’t fiddle too much. The recipe does give a couple of choices for ingredients. Firstly fresh or dry yeast — I had the latter on hand and used about 3.5g (half of a 7g packet) to roughly match 10g of fresh. I also chose buttermilk over soured regular milk (you never know, Jane might make pancakes with the rest of the carton 😉 ). I encountered one small issue when dividing the rolled dough into individual pieces. The recipe calls for a spatula, which I would also normally use at home when dividing dough. However, the spatula in our accommodation was quite blunt and crushed the roll too much on the first cut. I switched to a small sharp knife which worked out better.
Like any dough there is a bit of kneading and waiting time involved in this recipe, but other than that I found it nice and simple. The filling in particular is so easy to throw together and would be quite fun to experiment with. The end result is a delicious treat that is not too sweet — a good thing! As the snail is essentially a bread nothing beats one that is still warm from the oven. The chocolate is tastier when a little warm too. So while I’m sure you could keep them for a day or two: a) they just wouldn’t be the same, and b) how can you resist them that long! 🙂