Walnut Snails
Every time I prepare these walnut snails, I think of the afternoons when you crave something fluffy and with a clean taste, but without spending all day in the kitchen. It's the kind of dough that doesn't require complicated techniques. In a few hours, you have a full tray, and the next day they are just as good, if any are left.
Quick Info
Total time: about 3 hours (including rising)
Actual preparation time: 40-50 minutes
Baking time: 25-30 minutes
Servings: 2 medium trays (20-24 snails, depending on size)
Difficulty: medium
Recipe type: yeast dessert, suitable for breakfast or snack
Ingredients
500 g flour
200 ml milk (warm, not hot)
2 eggs
1 cube of fresh yeast (25 g)
100 g sugar
50 g butter
1/2 teaspoon salt
2 egg whites (for filling)
100 g chopped walnuts
1 egg yolk (for brushing)
(optional) grated lemon or orange peel, for flavor
Preparation method
1. Start with the leaven. Put the crumbled fresh yeast in a glass. Add 1 tablespoon of sugar, 2 tablespoons of warm milk, and 3 tablespoons of flour. Mix until homogeneous, cover with a small plate, and let it rest for 5 minutes.
2. Sift the remaining flour into a large bowl. Add the salt. Over the flour, add the eggs, the remaining sugar, and the risen leaven.
3. Begin kneading. Gradually pour in the remaining warm milk to bind the dough. Also gradually add the melted and cooled butter. Knead until you have an elastic and slightly sticky dough that pulls away from your hands and the bowl.
4. Cover the bowl and let it rise in a warm place. It takes about an hour until the dough doubles in volume.
5. While the dough is rising, prepare the filling: beat the egg whites until stiff, then fold in the chopped walnuts. If you like, you can add a little sugar, to taste.
6. When the dough has risen, turn it out onto a floured work surface. Knead briefly to remove the air. Divide it into two equal parts.
7. Take the first piece and roll it out to a thickness of 1 cm. Spread half of the walnut mixture over the entire surface.
8. Roll it up tightly, like a roulade. With a sharp knife, cut into rounds 2-3 cm thick.
9. Place the snails in a tray lined with parchment paper or greased and floured, leaving a little space between them.
10. Repeat with the second piece of dough.
11. Mix the egg yolk with 2 tablespoons of milk and brush each snail on top.
12. Let them rise for another 10-15 minutes in the tray while you preheat the oven to 180°C (static).
13. Bake for 25-30 minutes until they are golden on top.
14. Remove the tray and let the snails cool on a wire rack. They remain soft even after cooling.
Why I make the recipe often
It’s a simple and quite versatile dough. The snails stay soft the next day. Preparation is not complicated, and the ingredients are always at hand. I like that I can make them in the morning for the whole week.
Tips and variations
Tips
Use only slightly warm milk; otherwise, the yeast may spoil.
Let the dough rise well; don’t rush this step.
Sift the flour for a lighter dough.
A sharp knife helps cut rounds without squashing the dough.
Substitutions
You can use dry yeast (about 7 g) instead of fresh yeast, but activate it first with a little milk and sugar.
Walnuts can be replaced with chopped almonds or hazelnuts.
You can use vegetable butter if you want to avoid dairy, but the texture will be slightly different.
Variations
You can add grated citrus peel (lemon or orange) to the dough for extra flavor.
The filling can be mixed with a little sugar or vanilla if you want it sweeter.
You can also add raisins or chocolate chips to the filling, but they are also good in the simple form.
Serving ideas
Good plain, with coffee or tea.
They can be lightly glazed with powdered sugar if you want something more festive.
They are great for packing or as a quick snack, not just as dessert.
Frequently asked questions
Can I use finely ground walnuts?
Yes, but the texture will be different from using chopped walnuts, less crunchy.
Can the dough rise in the fridge overnight?
For this recipe, I do not recommend it. The dough behaves best when rising in warmth on the day you make it.
Can I use margarine instead of butter?
Yes, but the taste will be slightly different and not as rich.
How thick should the sheet be when rolling out the dough?
About 1 cm thick is ideal for the snails to rise evenly while baking.
How much can they rise in the tray?
After shaping, let them rise for another 10-15 minutes. They won’t rise much, but they will relax a bit before baking.
Nutritional values
Approximately, for one snail (out of 20 pieces):
Calories: 170-190 kcal
Carbohydrates: 25 g
Proteins: 4 g
Fats: 6 g
These are approximate values, depending on how big you make them and if you add extra sugar to the filling.
Storage and reheating
They can be stored for 2-3 days at room temperature, covered with a towel or in a container with a lid. They remain soft. If you want to reheat them, put them in the oven for 5 minutes or in the microwave for 10 seconds. I do not recommend freezing, as the dough loses its texture.
Ingredients: 500 g flour 200 ml milk 2 eggs 1 cube fresh yeast (25 g) 100 g sugar 50 g butter 1/2 teaspoon salt 2 egg whites 100 g walnuts 1 egg yolk (for brushing)
