Snails or Wasp Nest

Ginger Candied Snails with Walnuts - A Winter Delicacy

When it comes to winter and the start of the holiday season, nothing compares to the inviting aroma of fresh snails filled with delicious filling. This snail recipe, also known as "wasp nest," adds an interesting twist with the addition of candied ginger, giving them a slightly spicy taste and an unmistakable aroma. Preparing this treat is a true pleasure, and the final result will delight family and friends.

Preparation time: 20 minutes
Rising time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 20 minutes
Servings: 12-15 snails

Ingredients

For the dough:
- 500 g flour (I recommend Dobrogea 000 flour)
- 20 g fresh yeast
- 3 tablespoons sugar
- 1 pinch of salt
- Zest of one lemon or orange (to taste)
- 1 teaspoon rose water or vanilla extract
- 300 ml warm milk (or water, but milk provides a richer flavor)

For the filling:
- 100 g sugar
- 150 g ground walnuts
- 100 g raisins (soaked in rum) or 100 g candied ginger, sliced thinly
- 100 g soft butter or lard

For brushing:
- 1 egg
- 1 tablespoon cold water

Preparing the Dough

1. Activating the yeast: In a small bowl, combine the yeast with one tablespoon of sugar, one tablespoon of flour, and a little warm milk. Mix gently, cover with a clean towel, and let it sit in a warm place for 10-15 minutes until the mixture becomes frothy.

2. Sifting the flour: In a large bowl, sift 500 g of flour, add the remaining sugar, salt, lemon or orange zest, and rose water (or vanilla extract).

3. Forming the dough: Once the yeast has risen, make a well in the center of the flour mixture and pour in the activated yeast along with the remaining warm milk. Mix with a spatula or your hands until you obtain a soft dough that comes away from your hands. Note: The amount of liquid may vary depending on the type of flour!

4. Kneading: Knead the dough well for about 10 minutes until it becomes elastic and smooth. Then, cover it with a towel and let it rise in a draft-free place for 30 minutes.

Preparing the Filling

5. Preparing the filling: While the dough is rising, prepare the filling. Mix the soft butter with the sugar until it becomes a creamy mixture. If you choose to use walnuts, grind them finely, and you can soak the raisins in rum for an intense flavor.

Forming the Snails

6. Dividing the dough: Once the dough has risen, flour the work surface. Cut the dough into two equal parts.

7. Rolling out the dough: Use a rolling pin to roll out the first part of the dough into a thin sheet (about 0.3 mm). Spread the sheet with the butter and sugar mixture, then sprinkle half of the ground walnuts and add the raisins or candied ginger.

8. Rolling: Roll the dough tightly, cut the roll into pieces about 1 cm thick, and place them on the baking tray, forming "snails."

9. Repeating: Repeat the same process with the remaining dough and filling, filling the large baking tray with the formed snails.

Baking

10. Brushing: Beat an egg with a tablespoon of cold water and brush the snails with it.

11. Preheating the oven: Preheat the oven to 180 degrees Celsius.

12. Baking: Place the tray in the oven and bake the snails for 25-30 minutes or until they are golden and deliciously browned.

Serving and Variations

Once the snails are ready, let them cool slightly, then enjoy them with a cup of hot tea or hot chocolate. They are perfect for serving during a gathering with friends or a family reunion around the table.

If you want to experiment with fillings, you can try variations such as:
- Snails with chocolate and nuts
- Snails with caramelized apples and cinnamon
- Snails with cream cheese and raisins

Nutritional Information

Each serving of snails (approximately 100 g) contains about 350 calories, 10 g of protein, 50 g of carbohydrates, and 15 g of fat. They are a good source of energy, perfect for cold winter days.

Frequently Asked Questions

- Can I use dry yeast instead of fresh yeast? Yes, you can use 7 g of dry yeast, but you will need to mix it directly with the flour.
- How can I keep the snails fresh? They keep well in an airtight container at room temperature for 2-3 days. You can gently reheat them before serving.
- Can I freeze the snails? Yes, you can freeze the unbaked snails, and when you want to eat them, you can bake them directly from the freezer, adding a few minutes to the baking time.

This recipe for snails with candied ginger and walnuts is not only a delicious dessert but also a wonderful way to bring a touch of warmth to chilly days. Give it a try and let yourself be carried away by the flavors of winter!

 Ingredients: 0.5kg flour 20g yeast 3 tablespoons sugar a pinch of salt grated peel of a lemon or orange 1 teaspoon rose water or vanilla essence rum etc 300ml milk or water (better with milk) For filling: 100g sugar 150g walnuts 100g raisins + 10ml rum essence 100g candied ginger Extra: 1 egg 1 tablespoon water 100g butter or lard

 Tags:  dough sweet bread christmas recipes homemade sweets sweet bread recipes snails with walnuts and sugar nut dessert nests