Soft, fluffy snails with brunsviger filling inside and a reeeally delicious brunsviger sauce on top as well.
Recipe for brunsviger snails with brunsviger sauce
It’s indulgent, it’s gooey, and just super duper delicious
Cinnamon rolls with caramel glaze on top..
Now that’s what you call bringing together the best of both worlds
Soft, fluffy rolls with caramel filling inside and an incredibly scrumptious caramel glaze on top.
I baked them in a dish so they stay soft all around and the gooeyness is retained.
They’re easy to make and perfect for an afternoon treat.
Servings: pcs.
Brunsviger Snails with Brunsviger Sauce
Soft, fluffy snails with brunsviger filling inside and a reeeally delicious brunsviger sauce on top as well.
Equipment
- Pot
- Bowl
- Rolling Pin
- Hand Mixer
- Baking Tray
- Brush
- Oven
Ingredients
Dough
- 65 gram Butter
- 200 gram Milk
- 25 gram Yeast
- 1 pcs. Egg
- 25 gram Sugar
- 3 gram Salt
- 400 gram Wheat Flour
Remonce
- 200 gram Butter room temperature
- 200 gram Brown sugar
Brunsviger Sauce
- 125 gram Brown sugar
- 50 gram Butter
- 75 gram Cream
Instructions
Dough
- Melt the butter in a small pot, remove from heat, add milk and dissolve yeast in the warm mixture.
- Pour into a bowl and stir in the egg and sugar.
- After rising, roll out the dough into a rectangle, 3-5 mm thick. Mix the filling with an electric mixer and spread it on – distribute it well over the entire dough.
- Add the flour first, then the salt. Mix the dough well and finish kneading on a floured surface. Set aside to rise for 1 hour.
- Roll the dough along the long side and cut snails approximately 3 cm thick. Place them in a baking pan or dish with some space between them.
- Brush with milk and bake for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
Brunsviger Sauce
- While the snails are in the oven, melt butter and brown sugar together in a pot over low heat. Stir continuously and let it simmer for a few minutes. Add cream and stir well to a smooth and fine sauce. Remove from heat. The sauce thickens as it cools.
- Once the snails have cooled a bit, pour the sauce on top and serve warm with extra sauce on the side.
Notes
