Prepare the dough:
Dissolve the yeast in the lukewarm milk with a little sugar. Let it stand for about 10 minutes until it foams slightly.
Knead flour, sugar, salt, egg, butter, and yeast mixture into a smooth dough (5–8 minutes).
Cover and let rise in a warm place for about 1 hour, until doubled in size.
Prepare the filling:
Mix the softened butter with the brown sugar, cinnamon, and mint. Use only a little peppermint extract, as it is very strong.
Shape the snails:
Roll out the dough thinly (about 3 mm thick) on a floured surface into a rectangle.
Spread the filling evenly over the dough.
Roll up from the long side and cut into thin slices (about 1–1.5 cm) with a sharp knife.
Bake:
Place on a baking sheet lined with parchment paper and let rest for another 15–20 minutes.
Bake in a preheated oven at 180°C (top/bottom heat) for about 12–15 minutes, until lightly golden brown.
Optional decoration:
After cooling, drizzle with a glaze made from powdered sugar and mint syrup.
Alternatively, top with mint cream cheese frosting.
💡 Tips:
For a fresher twist, you can also add a little lemon zest to the filling.
Thinly rolled and sliced, this creates a crispier, almost puff pastry-like texture.
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