The dough:
1 1/4 cup milk
2-3 tablespoons butter or margarine
1 teaspoon salt
4 cups flour
2 tablespoons sugar
1/2 teaspoon of dry yeast.
1 1/4 cup milk
2-3 tablespoons butter or margarine
1 teaspoon salt
4 cups flour
2 tablespoons sugar
1/2 teaspoon of dry yeast.
The tongues:
Sausages or frankfurters, depends on your preferences.
Method:
Knead dough and let it rise.
For the construction of the bread snails, use medium sized funnels covered in olive oil. Wrap the dough around the funnel. Add the eyes and little snail hands separately. For the eyes just take a small piece of dough and make tiny eyeball and for the tiny hands use a small strip of dough and slice one end into two. Cover with egg for smooth finish. Bake 15-30 min depending on the oven to golden, and put a piece of precooked sausage inside for the tongue. Once you pull them out of the oven coat them lightly with oil.
Sausages or frankfurters, depends on your preferences.
Method:
Knead dough and let it rise.
For the construction of the bread snails, use medium sized funnels covered in olive oil. Wrap the dough around the funnel. Add the eyes and little snail hands separately. For the eyes just take a small piece of dough and make tiny eyeball and for the tiny hands use a small strip of dough and slice one end into two. Cover with egg for smooth finish. Bake 15-30 min depending on the oven to golden, and put a piece of precooked sausage inside for the tongue. Once you pull them out of the oven coat them lightly with oil.
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