How to make
Pour the yeast into the warm milk and let it activate.
In a large bowl, put the egg, melted butter, sugar, vanilla sugar and mix.
Add the milk with the yeast and mix again.
Gradually add the sifted flour, knead a soft dough and let it rise for about 1 hour.
For the cream, beat the soft butter with the sugar.
Add the egg, almond flour and mix well.
Roll out the risen brioche dough into a rectangle, which is about 3-5 mm thick.
Spread 2/3 of the crust with the cream.
Fold the dough, starting with 1/3 of the crust without the cream, then the part with the cream.
Roll out a little of the resulting rectangle and cut it into 12 thin strips.
Roll each strip into a snail.
Arrange the brioche snails spaced apart on a baking tray lined with baking paper and leave them to rise for 20-30 minutes.
Mix the yolk with 1 tbsp. milk and spread the brioches.
Bake in a preheated oven at 360°F (180°C) for 15-20 minutes.
The incredibly soft and very tasty brioche snails with almond butter cream are ready.
Enjoy!
