Snails with pudding

Pudding Snails - The Sweet Delight That Will Enchant Your Senses

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 55 minutes
Servings: 8

Introduction

These remind me of moments spent in the kitchen with loved ones, where simple pleasures were savored with every bite. Today's recipe for pudding snails is the perfect choice to evoke those memories, transforming them into an irresistible dessert. These fluffy and aromatic snails, filled with a smooth pudding, are ideal for breakfast, a sweet snack, or a refined dessert at a special meal.

Recipe History

Pudding snails are a traditional dessert that has evolved over the years, prepared in various forms across many cultures. While each region has its own ingredients and techniques, the essence of this dessert remains constant: a soft and fluffy dough filled with a rich and flavorful cream. Today, I will share my favorite recipe with a few tips to help you achieve the perfect result.

Ingredients

*For the dough:*
- 200 ml lukewarm milk
- 50 g melted and cooled butter
- 5 tablespoons sugar
- A pinch of salt
- 2 packets of vanilla sugar
- 3 tablespoons oil
- 1 cube of fresh yeast (approx. 25 g)
- 1 egg
- 550 g flour

*For the filling:*
- 1 packet of vanilla pudding (approx. 37 g)
- 400 ml milk
- 6 tablespoons sugar

Preparation Instructions

1. Activating the yeast
Start by dissolving the cube of yeast in the lukewarm milk (not hot, as it will kill the yeast) along with one tablespoon of sugar and two tablespoons of flour. Let the mixture sit for 10 minutes until it becomes frothy. This is a crucial step to ensure good rising of the dough.

2. Preparing the dough
In a large bowl, lightly beat the egg and add the oil, sugar, salt, and vanilla sugar. Mix well, then add the yeast mixture. Begin to incorporate the flour gradually: add one cup of flour, then half of the melted butter, mixing well after each addition. Continue with another cup of flour, the remaining butter, and then add the rest of the flour. Knead the dough on a floured surface until it becomes smooth and elastic, about 5-10 minutes. It’s important not to overdo it with the flour; the dough should remain slightly sticky.

3. Rising the dough
Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

4. Preparing the pudding
While the dough is rising, prepare the pudding. In a saucepan, mix the pudding packet with 400 ml of milk and 6 tablespoons of sugar. Bring the mixture to a boil, stirring constantly, until it thickens. Once the pudding is ready, let it cool, stirring occasionally to prevent a skin from forming on the surface.

5. Shaping the snails
After the dough has risen, turn it out onto a floured surface and divide it into 8 equal pieces. Roll each piece into a rectangle shape, then add a generous tablespoon of pudding in the center. Roll the dough tightly, then pinch the ends to form a snail shape. Repeat with all pieces of dough.

6. Second rising
Place the snails on a baking tray lined with parchment paper, leaving enough space between them. Cover them with a towel and let them rise for 20 minutes.

7. Baking the snails
Preheat the oven to 180°C (medium heat). After the 20 minutes, brush the snails with beaten egg for a golden and shiny crust. Bake them first at a low temperature (about 160°C) for 10 minutes, then increase the temperature to 180°C for another 15 minutes, until they become golden and fluffy. Be careful not to raise the temperature too quickly, or they may crack.

8. Serving and variations
Let the snails cool slightly before serving. You can sprinkle powdered sugar on top or accompany them with chocolate sauce or vanilla ice cream for a truly decadent dessert.

Practical Tips

- Make sure all ingredients are at room temperature for a more uniform dough.
- If you want an even more intense flavor, you can add a splash of rum or almond extract to the pudding.
- Instead of vanilla pudding, you can experiment with chocolate pudding or even cream cheese for a richer filling.

Nutritional Benefits

This dessert is not only delicious but also offers a good source of carbohydrates from the flour, protein from the egg, and calcium from the milk. When consumed in moderation, pudding snails can be part of a balanced diet.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to use about 7 g, which is equivalent to two packets.

2. How can I store pudding snails?
They can be stored in an airtight container at room temperature for a few days. If you want to keep them longer, you can freeze them, but make sure they are well covered.

3. What drinks pair well with pudding snails?
This dessert pairs perfectly with herbal tea, a flavored coffee, or a latte.

4. Can I add fruit to the filling?
Absolutely! Berries or banana slices can add a fresh and interesting note.

5. Is this recipe suitable for vegans?
For a vegan version, you can use plant-based milk and replace the egg with a mixture of 1 tablespoon of chia seeds with 3 tablespoons of water (let it sit to hydrate for 10 minutes).

Now that you have all the necessary information, I wish you happy cooking! Pudding snails are more than just a dessert; they are a culinary experience that brings joy and smiles. Enjoy them with your loved ones and savor every bite!

 Ingredients: 200 ml warm milk, 50 g melted and cooled butter, 5 tablespoons of sugar, a pinch of salt, 2 packets of vanilla sugar, 3 tablespoons of oil, 1 cube of fresh yeast, 1 egg, 550 g flour. For the filling: 1 packet of vanilla pudding, 400 ml milk, and 6 tablespoons of sugar.