Barb's Special Sweet Breads Part 5 (Snails)
Submitted by fenlandmr
Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese snail-shaped sweet rolls are the kind of weekend baking project that makes the whole house smell like a Parisian patisserie.
Rich dough gets rolled out thin, spread with almond butter, scattered with plump currants or raisins, then rolled up tight and sliced into spirals.
A spoonful of vanilla cream nestled in each center melts into the swirl as they bake, and a drizzle of icing with scattered almonds on top finishes them off.
They look like they came from a fancy bakery, but the technique is just a jelly roll and a sharp knife.
Chef Tips
- Plump your currants or raisins in warm water for 10 minutes before adding; drain well so they don’t make the dough soggy
- Use a sharp knife or unflavored dental floss to cut clean slices without squishing the roll
- Space them 2 inches apart on the sheet so they have room to rise and spread
- Best served the same day, still slightly warm from the oven
Ingredients
Directions
INSTRUCTIONS FOR SNAILS.
Place dough on a lightly floured board and roll into a large rectangle ¼ inch thick.
Spread with almond butter and plumped currants or raisins.
Roll jelly roll style.
Cut into 1 inch slices and place slices 2 inches apart on baking sheet, cut side down.
Spoon Vanilla cream in the center of each. Let rise until light.
Bake 10 to 12 minutes at 375℉ (190℃). Ice and sprinkle with almonds.
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