Preparation

1

Step 1

In a mixing bowl, mix the flour with yeast, sugar and salt. Add water and oil and knead with the dough hook of the hand mixer for about 5 minutes.

2

Step 2

Form the dough into a ball on the floured work surface and return it to the bowl. Cover and let the dough rise in a warm, draft-free place for about 1 hour.

3

Step 3

Remove the oven rack and preheat the oven to 180° C (gas mark 2 – 2 ½). Grease the jars.

4

Step 4

Rinse the herbs, shake dry and chop finely.

5

Step 5

Roll out the dough on the floured work surface into a large rectangle (approx. 45 x 35 cm) and spread herb butter all the way to the edge. Spread the extra herbs on top.

6

Step 6

Roll up the dough tightly from the long side, then cut into eight equal pieces. Place these on the cut surface in the greased jars.

7

Step 7

Cover and let the snails rise for another 10 minutes.

8

Step 8

Place the jars on the cold rack and put them in the oven.

9

Step 9

Bake the snails for about 45 minutes. Remove the glasses from the oven and let them cool on a cooling rack.

10

Step 10

Clean the edge from grease and seal with a glass lid, preserving ring and preserving clips. Heat in a 100°C water bath for 30 minutes to preserve.

For the recipe, you'll nee:

Ingredients

Portions

8

Food

  • 500.0 g Flour
  • 1.0 sachet Dried yeast
  • 1.0 tsp Sugar
  • 2.0 tsp Salt
  • 270.0 ml lukewarm water
  • 50.0 ml Olive oil
  • 100.0 g Softened herb butter
  • 50.0 g Mixed fresh herbs
  • Flour for the work surface
  • Grease for the jars