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Barb's Special Sweet Breads Part 5 (Snails)

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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 servings

PREP

20 min

COOK

20 min

READY

40 min

These 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

1
X OTHER RECIPE
6352, to taste *
1
X OTHER RECIPE
5228, to taste *
1
X ALMONDS
to taste *

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.

* not incl. in nutrient facts Arrow up button

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