Cozonac Snails

09/04/2014
"Start your Easter preparations early, so you can get plenty of practice kneading these irresistible Cozonac Snails."
Preparation40 min.
Cooking20 min.
Тotal60 min.
Servings12-15 pcs
Cook
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Ingredients

  • milk - 1/2 cup
  • flour - 1 cup (250 g)
  • butter - 2/5 cup (100 g)
  • eggs - 2 egg yolks only
  • saffron - 1 pinch
  • yeast - a cube, or 1 tsp dry
  • salt - 1 pinch
  • for smearing
  • rose water - 2 tablespoons
  • butter - 2 tablespoons, melted
  • sugar - 3 tablespoons
  • milk - 1 tablespoon
  • jam - 2/5 cup (100 g) of orange peels
  • eggs - 1 egg yolk only

Preparation

Parboil the saffron with boiling milk and let it sit until cool. Mix the yeast with a pinch of salt, sugar, 2 tablespoons of milk and 1 teaspoon of flour. Once the yeast rises, mix with the flour, the remaining milk, saffron, butter, rose water and egg yolks.

Knead a cozonac dough, which needs to rise in a warm place. Then roll out the dough into a sheet with a thickness of about 1/4" (6 mm). Smear it with the melted butter and orange peel jam and then roll it up.

With a knife, dipped in hot water, cut the cozonac into pieces about 1/2″ (1 cm) thick. Arrange them in a well-buttered baking dish. Beat the egg yolk with the milk and brush the snails, then sprinkle them with sugar.

Preheat the oven to 356°F (180 °C) and bake for about 20 minutes.find similar recipes here

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