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Hefeschnecken: recipe illustration
Snacks & baking

Hefeschnecken

Yeast dough snails wrapped around a filling of butter, sugar and cinnamon. Soft and fragrant, they are eaten warm at teatime or for a Sunday breakfast.

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Ingredients

Ingredients

Pâte

Garniture

Optional extras

Instructions

  1. Crumble the yeast into the lukewarm milk with a spoonful of sugar and leave to rest for 5 minutes.
  2. Mix the flour, the rest of the sugar and the salt, then add the yeasted milk and the egg, and knead for 8 minutes.
  3. Work in the soft butter a little at a time and knead until you have a smooth, elastic dough.
  4. Cover and leave to rise for 1 hour, until doubled in volume.
  5. Roll the dough into a large rectangle about 30 x 40 cm and brush it with melted butter.
  6. Sprinkle with sugar and cinnamon, then roll the dough up lengthways and cut it into 12 slices.
  7. Lay the slices flat on a tray lined with baking paper, spaced apart, and leave to rise for 30 minutes.
  8. Brush with egg yolk and bake at 190 °C for 18 to 20 minutes, until the snails are golden and caramelised.

Variations and tips

Raisin version. Add raisins, soaked and drained, over the filling before rolling up the dough.

Sugar glaze. As soon as they come out of the oven, coat the snails with a light glaze made from icing sugar and a little water.

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Original Ecomely recipe.