Wild Garlic Potato Snails

For the wild garlic and curd snails, first finely chop the wild garlic and parsley and mix with the remaining ingredients for the filling. Season to taste with salt and pepper.

Prepare a steam for the snail dough. For this, mix the water with sugar, salt and yeast, add to the flour and let it rise in a warm place, covered, for about 30 minutes.

Then knead the steam into a smooth dough and let it rise, covered, for another 30 minutes. Roll out the dough thinly on a floured work surface and spread with the curd.

Brush the edges with egg and roll tightly. Cut finger-thick pieces from the roll, place them cut-side up on a baking sheet, brush with the remaining egg and bake at 170 °C for about 20 minutes.

Remove from the oven and sprinkle the wild garlic and curd buns with a little salt and serve.

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