With the arrival of the first cold and the temperatures in Bologna dropping a lot, there is nothing better than indulging by preparing a soft leavened pastry like the snail cake for breakfast. I was undecided whether to use a particular jam, like the orange and elderflower one from IKEA, but then I saw in the pantry the savor, that delicious grape jam typical of our area, and I couldn’t resist: the choice fell on this recipe for soft snail cake, which with the savor, really smells of Emilian tradition.
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Always on the TOPIC of leavened pastry recipes, here are some more ideas just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup milk (just warm)
- 2 tbsps sugar
- 1 1/2 tbsp butter (soft)
- 2 1/2 tsp compressed yeast (or 2.5 dry)
- 1 pinch salt (generous)
- 3 1/2 tbsps butter (soft)
- 2 tbsps sugar
- as needed savor jam
Tools
- Food wraps
- Stand mixers
- Bowls
- Sifters
Simple Steps with Two Separate Risings
Dissolve the yeast in 50 ml of warm milk with 1 teaspoon of sugar taken from the total.
Let it rest for 10 minutes until it forms a “foam”.In a bowl, put the sifted flour and the remaining sugar.
Then pour in the milk with yeast and gradually add the remaining milk.
Knead until you get a homogeneous mixture, then incorporate the soft butter little by little.
Add the salt last.
Knead the dough of the Snail Cake with Savor well until it becomes smooth and elastic.
Cover and let it rise until it doubles (1.5–2 hours).Dough of the snail cake before rising
Dough of the snail cake after rising
Roll out the dough into a rectangle about 1 cm thick.
Spread the cream of butter mixed with sugar
and then the chosen jam evenly.
Cut strips about 1.5 inches wide and roll them into a spiral to form the snailsArrange the snails in the buttered and floured mold or lined with parchment paper, leaving a little space between each one.
Cover with plastic wrap and let rise for 1–1.5 hours.
Once the snails have risen, bake at 329°F fan-forced (or 347°F static) for 25–30 minutes, until soft and golden.
Let cool for 10/15 minutes, then unmold and let cool preferably on a wire rack.
If desired, sprinkle with powdered sugar.The Snail Cake with Savor – Soft Sweet from the Emilia Tradition is truly delicious!
Enjoy! Annalisa
Storage and Freezing
At room temperature: 2 days, well covered with film or under a glass dome, away from heat sources.
In the fridge: up to 4 days, always covered (but it should be brought back to room temperature or slightly heated before eating, as the cold hardens it).
In the freezer: you can freeze it already as raw snails (after the first rise, before the second) or already cooked.
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If frozen raw: take it out of the freezer, let it thaw and then do the second rise, then bake.
If frozen cooked: lasts 1 month, just thaw at room temperature and heat for a few minutes in the oven to restore crispness.
👉 The best way to maintain softness is to wrap individual pieces in film or place them in a tightly closed freezer bag.
