Strawberry Snails

Ingredients

• 500 g spelt whole‑grain flour (plus extra for the work surface)
• 21 g yeast (0.5 cube)
• 220 ml milk (3.5% fat), lukewarm
• 45 g honey (3 tbsp)
• a pinch of salt
• 80 g butter, room temperature
• 500 g strawberries
• 25 g chia seeds

Instructions

1. 1.

   Put flour in a bowl. Create a well in the center, crumble yeast into it, add a little milk and stir with some flour from the rim. Cover and let rise in a warm, draft‑free spot for about 15 minutes.

2. 2.

   Add honey, a pinch of salt, remaining milk and butter. Knead into a smooth dough until it releases from the bowl’s edge. Cover and let rise for another 45 minutes.

3. 3.

   Meanwhile wash, trim and slice strawberries. Set aside one quarter of the slices; put the rest in a pot and bring to a boil once. Then mash with a fork or blend as desired. Remove from heat and let fruit cool lukewarm. Stir in chia seeds and let sit for about 30 minutes until they swell. Finally fold in the remaining strawberry slices.

4. 4.

   Knead dough on floured surface and roll into a rectangle roughly 30 × 60 cm. Spread strawberry mixture over it and roll dough lengthwise. Cut with a knife into 12 pieces, each about 5 cm wide.

5. 5.

   Place dough rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 40 minutes until golden brown. Remove and cool on a wire rack.