How to cook
Heat the milk a little, add a tsp of sugar and the yeast, stir and leave the yeast to become effervescent. Sift the flour into a bowl.
Stir with a spoon, then knead the dough with your hands. You need to get a smooth and slightly sticky dough. Cover and leave it for 1 hour.
Knead the dough and divide it in 2. Roll out one part into a rectangular sheet, smear it with half the chocolate spread, cut it into strips and twist them just a little. Arrange the strips in the form of a snail shell and put them in an oven dish with baking paper. Repeat until you run out of dough.
Smear the snail shells with beaten egg yolk and bake in a preheated 338°F (170 °C) oven for 30 min. until golden. Let them cool before serving.