Vanilla snail

Start with the dough: crumble the fresh yeast into a bowl and add the lukewarm milk. Be careful not to get the milk too hot, as this can ruin the yeast. Stir until the yeast is dissolved.

Then add the flour, sugar, the vanilla bean seeds, the egg and the butter. Season with salt. Take care here that the salt does not come into direct contact with the yeast, as this could ruin it.

Knead the dough, then cover and leave to rise in a warm place for about 1 hour, until the dough has doubled in size. It's very important to be patient here, because if you don't rest the dough properly, it won't be as light as you want it to be.

After kneading, stretch the dough to about half a centimetre thick. Brush with melted butter, sprinkle with sugar and the vanilla pod. At this point, it is a good idea to spread the vanilla thoroughly over the dough so that you can taste it in every bite.

Roll the dough lengthwise and cut into slices about 2 cm thick. Place on a baking tray lined with baking paper and leave to rise for a further 30 minutes.

Bake in a preheated oven at 180 degrees for about 25-30 minutes until golden brown. Watch the oven for the last 5 minutes to avoid burning the snails.