50g of active dry yeast
1/4 cup warm water
1/3 cup butter or margarine, melted
3/4 cup scalded milk
1/3 cup grated orange peel
2 tablespoons salt
2 tablespoons grated orange peel
2 eggs, beaten
4-5 cups all-purpose flour, sifted (or more)
Refrigerator Filling
1/3 cup butter, softened
1 cup confectioner's sugar (or common sugar)
Icing Glaze
1/4 cup warm water
3 tablespoons confectioner's sugar
50g of active dry yeast
1/4 cup warm water
1/3 cup butter or margarine, melted
3/4 cup scalded milk
1/3 cup grated orange peel
2 tablespoons salt
2 tablespoons grated orange peel
2 eggs, beaten
4-5 cups all-purpose flour, sifted (or more)
Refrigerator Filling
1/3 cup butter, softened
1 cup confectioner's sugar (or common sugar)
Icing Glaze
1/4 cup warm water
3 tablespoons confectioner's sugar
Soak the yeast in warm water
Mix the melted butter or margarine with scalded milk in a large bowl
Let it cool slightly
Add grated orange peel, salt, eggs, and yeast to the mixture
Add enough flour to obtain a manageable dough
Cover and let it rest for 30 minutes
Prepare the filling by beating the butter and confectioner's sugar together, continuing to beat
Open the dough to form a rectangle of approximately 55 cm x 30 cm
Cover half of the dough with the filling on the longer side
Cover with the remaining dough
Cut into strips (width) of 2 cm width
Twist each strip 4-5 times
Hold one end over a greased baking sheet and roll the strip around this center, forming a snail shape
Push the end underneath to prevent it from opening
Cover and let rise in a protected area for 45-60 minutes
Bake in a moderate oven for 15 minutes
Mix the water with confectioner's sugar, brush over the snails, and bake for an additional 5 minutes
Expect around 20 snails.
