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.

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.