Crunchy baking adventure: make yeast dough into a butter snail very easily, bake it nicely in shape and crunch up happily!


300g flour (type 550)

1½Teaspoon dry yeast

3Tablespoons of sugar

1Pk. vanilla sugar


175ml of milk

200g butter (soft; some butter for greasing)

powdered sugar


  1.  Mix the flour, yeast, sugar, vanilla sugar and a pinch of salt in a bowl. Heat the milk and 50 g butter lukewarm until the butter has melted.
  2.  Pour the milk mixture into the flour, knead with the dough hook of the hand mixer for 5 minutes to form a smooth dough. Knead vigorously with your hands on the work surface for 5-10 minutes. Cover and let rise to double size in a warm place in 1 hour.
  3.  Grease the muffin tray with 6 hollows.
  4.  Place the dough on a lightly floured work surface and cut into thirds. Roll out each third into a rectangle (40 x 15 cm) and brush each with 50 g butter. Roll up tightly and cut in half-length ways.
  5.  Roll up each half with the cut surface facing inwards and place in a hollow in the muffle sheet. Let rise for another 30 minutes in a warm place.
  6.  Preheat the oven to 200 degrees (convection 180 degrees). Bake the cruffins on the wire rack in the lower third for 25-30 minutes until golden brown. Let cool down lukewarm in the baking tray on a wire rack.
  7.  Serve dusted with powdered sugar.

Step by step:

1. Knead in the milk butter.

2. Knead the dough vigorously.

3. Divide the dough into thirds

4. Roll out third of the dough.

5. Brush with butter.

6. Roll up tightly.

7. Cut in half lengthways.

8. Put rolled up in the mold.

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