20 April 2010

these ought to be butter snails

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.


Mimi said...

I accidentally doubled the butter in a danish braid once (I need glasses and keep refusing to go get them). The dough was terrible to handle, but the results were really delicious. I can see why you got rave reviews on this one!

Reuben Morningchilde said...

@Mimi - Luckily, I am still a few years away from needing glasses. I double butter voluntarily.^^
Actually, is there anything that's not getting better with more butter?

Delishhh said...

These look amazing. Actually they look like Swedish Cinnamon Rolls. Mmmm, i have my recipe here if you ever want to try it out: http://delishhh.com/?p=806. You have a new follower!

David said...

These look super tasty, I think I may have to try making some and doing a <a href="http://www.munchiesblog.com>snack review</a> on them!

Tia said...

your bread baking skills are aweseom1