Just a variation on yesterday’s snails–but healthier. Off to the Flying Pig Marathon Cincinnati!
Pain Au Lait Raisin-Cinnamon Snails
Adapted from The Village Baker
1 package dry yeast (one cup of sourdough starter)
¾ cup water
3 ½ cups all-purpose flour
1 ½ tsp salt
2 tbsp milk powder
4 tbsp sugar
6 tbsp butter, softened
¼ cup sugar
½ tsp cinnamon
1/3 cup raisins
¼ cup water
¼ cup sugar
1/8 tsp vanilla
1 to 2 tsp boiling water
2/3 cup powdered sugar
This recipe is supposed to be done in a food processor, but because I have not the patience to find all of my processor’s parts, I did it by hand and it was fine, same as the Pain Aux Lait dough from yesterday. Put an ice cube in the water and set aside. Mix together the flour, sugar, salt, and powdered milk. Add the yeast to the eggs and then add to the dry ingredients. Last, add the soft butter and the ice water. Moosh the dough into a clean and oiled bowl with floured hands. Let it double in size in a warm spot, covered, for an hour or two. Then put it in the fridge to cold rise overnight for 8 to 10 hours.
In the morning, take the dough, cut it in half (this amount will make two batches), and roll out one dough ball into an 8 x 12 inch rectangle. Coat the rectangle with a glaze that is a mixture of 1 egg and 1 tbsp milk. Spare an inch margin the glaze. Over the egg-coated portion, sprinkle the filling of cinnamon, sugar and raisins.
Flatten each snail. Paint them with the egg glaze and let them rise for 45 minutes to an hour.
Prepare the sugar glazes. The first glaze, just bring ingredients to a boil and then remove them from the heat. For the fondant, just mix the ingredients into a creamy mixture and set aside to cool.
Preheat the oven to 385 degrees and bake the snails for 15 to 17 minutes until they are golden. As soon as they come out of the oven, paint them with the first glaze and allow to cool. Then, when the rolls are cool, drizzle some fondant glaze. And enjoy!