Bear Garlic Snails

INSTRUCTIONS

• 1
  Pour half of the lukewarm milk into a bowl, add yeast, a teaspoon of sugar, and 30 g of flour. Mix into a smooth paste, cover with a cloth, and let the leaven rise for 10 - 15 minutes.
• 2
  Pour the leaven into a bowl, add the remaining milk, egg, flour, and salt. Knead in a mixer for 5 minutes, or by hand for 10 minutes. Then add softened butter cut into slices or cubes and mix for another 5 minutes in the mixer or 10 minutes by hand.
• 3
  Take the dough out of the bowl and form it into a ball. Return it to the bowl, cover with a cloth, and let it rise. It takes about an hour to double in size. Then press the dough into the bowl, form it into a ball again, and let it rise a second time.
• 4
  Wash and finely chop the bear garlic and parsley. Mix with cream cheese, softened butter, and salt.
• 5
  Once it has doubled in size, roll the dough out to a thickness of 4 mm. Spread with the prepared filling and roll into a roulade. Use a thread or a sharp knife to cut the roulade into 12 pieces. Place them in a buttered or parchment-lined baking dish.
• 6
  Preheat the oven to 180 °C. Cover the baking dish and let it rise for 20 minutes. Brush the snails with egg and bake for 25 minutes.