Snail brioche 

Snail-shaped brioches are a sweet and very soft leavened product, perfect to serve for breakfast or as a snack to your children. The recipe I'm going to show you today is very simple; The dough is made up of a few ingredients and its softness is reminiscent of that of bread. The flavor of the brioche is very delicate and almost neutral, which is why I recommend filling them with apricot jam or hazelnut spread.

Ingredients

flour 150 g

150 g Butter room temperature

50 g Caster sugar

60 g Whole milk

100 g Eggs

50 g Yolk

20 g Dehydrated brewer's yeast

5 g Vanilla extract

1 tsp Salt

For brushing

Egg small 1

Whole milk 1 tbsp

Procedure

Put the two flours with the baking powder and sugar in the bowl of a stand mixer fitted with a hook; Pour the milk into a jug, add the egg yolk, egg, vanilla extract and salt. Mix everything together. Turn on the stand mixer and pour the mixture into the flours. Let the dough string together (it should be twisted around the hook). Once stringed, add 2-3 flakes of butter at a time until and let them absorb completely. Proceed in this way until all the butter is incorporated. When your dough comes off the sides of the bowl, it means it's done. Turn it over on the previously buttered work surface and form a ball, then place it in a greased bowl, cover with plastic wrap and let it rise in the oven for two hours. After the rising time, take the dough, put it on the work surface, divide it into 5 parts of about 110g each. With your hands, roll out the dough into strips of 30 cm in length, more or less 6-7 cm wide. With a pasta cutter wheel or knife, divide the strip in two, and start rolling the dough, except for the final 5-6 cm.

 Once rolled, place it on a baking sheet lined with parchment paper with the flat side in contact with the baking sheet. Cut the 5-6 cm by making an incision in half lengthwise and separating it. Pinch the two ends to make them pointed. Those will be the antennae of your snail. Now put the snails back to rise for an hour in the oven turned off. Once ready, brush them with beaten egg and milk, then bake at 175°C for 15 minutes. Take them out of the oven and let them cool. Your snails are ready!