Sweet snail cookies – recipe
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put warm (but not hot) milk and egg in a bowl.
Add the melted lard (it should also not be hot).
Add the dry yeast. Stir with a whisk.
Start adding flour by sifting it. Since each flour is different, each dough will take a different amount of flour, so it's a good idea to start adding it a little by little. The lard in the dough is quite a lot, so even for a beginner it won't be difficult to get a well-formed ball of dough.
Once the dough ball begins to form,...
...transfer it to a floured top and knead until smooth.
Divide the dough into two equal parts. Let the dough rest for about 5-10 minutes.
Now it begins the shaping of the different types of cookies, which depends on your imagination and taste.
In the first option, take one ball of dough and roll it out on a very thin rectangular crust - about 1-2 mm.
Sprinkle the crust with sugar and press firmly with a rolling pin to make sure it will stick to the surface of the dough.
Cut the dough in two from the short side. This will give you two narrower rectangles.
Make a tight roll from the wide side of the rectangle. If you want to get bigger rolls, don't cut the rectangle in two.
From the roll, cut disks about 0.5 cm thick.
Put them in a baking pan lined with parchment paper or a Teflon pad. If you want the sweets to become more fluffy, let them rest for about 10-15 minutes.
Bake the "snails" at 180 degrees for about 10 minutes, being careful not to burn them.
Even without the extra sugar, the "snails" are sweet enough. But if you are a true sweet lover, you can further roll the snails in icing sugar mixed with vanilla while they are still warm.
For Option 3, roll the second ball of dough. Spread the jam evenly on the crust.
Cut the disks. Place the "snails" in a baking pan covered with parchment paper or a Teflon pad. Sprinkle on top with about 1/2 tsp. sugar each. If you want the "snails" to be more fluffy, let them stand for about 10-15 minutes in the baking pan, but if you have already prepared the previous options from the first ball of dough, then the second has already rested. Whatever you do, you won't go wrong 🙂
Option 1 - Sugar only.
Option 2 - With added extra vanilla icing sugar.
Option 3 - with jam of your choice and sprinkled with sugar before baking.
Whichever option you choose, the cookies will be really delicious! It depends on whether you like the sweeter or rather the fruity taste of the jam!
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put warm (but not hot) milk and egg in a bowl.
Add the melted lard (it should also not be hot).
Add the dry yeast. Stir with a whisk.
Start adding flour by sifting it. Since each flour is different, each dough will take a different amount of flour, so it's a good idea to start adding it a little by little. The lard in the dough is quite a lot, so even for a beginner it won't be difficult to get a well-formed ball of dough.
Once the dough ball begins to form,...
...transfer it to a floured top and knead until smooth.
Divide the dough into two equal parts. Let the dough rest for about 5-10 minutes.
Now it begins the shaping of the different types of cookies, which depends on your imagination and taste.
In the first option, take one ball of dough and roll it out on a very thin rectangular crust - about 1-2 mm.
Sprinkle the crust with sugar and press firmly with a rolling pin to make sure it will stick to the surface of the dough.
Cut the dough in two from the short side. This will give you two narrower rectangles.
Make a tight roll from the wide side of the rectangle. If you want to get bigger rolls, don't cut the rectangle in two.
From the roll, cut disks about 0.5 cm thick.
Put them in a baking pan lined with parchment paper or a Teflon pad. If you want the sweets to become more fluffy, let them rest for about 10-15 minutes.
Bake the "snails" at 180 degrees for about 10 minutes, being careful not to burn them.
Even without the extra sugar, the "snails" are sweet enough. But if you are a true sweet lover, you can further roll the snails in icing sugar mixed with vanilla while they are still warm.
For Option 3, roll the second ball of dough. Spread the jam evenly on the crust.
Cut the disks. Place the "snails" in a baking pan covered with parchment paper or a Teflon pad. Sprinkle on top with about 1/2 tsp. sugar each. If you want the "snails" to be more fluffy, let them stand for about 10-15 minutes in the baking pan, but if you have already prepared the previous options from the first ball of dough, then the second has already rested. Whatever you do, you won't go wrong 🙂
Option 1 - Sugar only.
Option 2 - With added extra vanilla icing sugar.
Option 3 - with jam of your choice and sprinkled with sugar before baking.
Whichever option you choose, the cookies will be really delicious! It depends on whether you like the sweeter or rather the fruity taste of the jam!
Notes
