This weekend, I made (even more) raisin snails.
And, as my wife asked me to, I added even more butter. 375g.
That is a fat-to-flour ratio of almost 40%. Is that what you call a high-butyrisation-dough? Whatever the name, it was quite a lot, and it made the dough noticeably harder to handle.
But, as you can see, this time I remembered to use the tea towel underneath the rolled-out dough, and it worked like a charm. And yes, those yellow puddles undeneath the raisins are even more butter.
Oh, and I sneakily soaked the raisins in unsweetened apple juice. Hardly noticeable to my discerning wife, but tremendously helpful in adding some acidity and (at least for me) very welcome complexity.
Needless to say, they turned out delicious. Kind of filling, too, which prompted my mother-in-law to state that if there was more butter than raisins in the snails, they ought to be called butter snails.
Very happy with the results, and definitely making these again.