Large Chocolate and Sesame Yeast Snails – Vegan version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water, flax eggs and oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour and a half in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Mix the butter, cocoa powder and sugar into a smooth paste.

   💡Spread the filling at room temperature: too warm, it runs off the dough as you roll; too cold, it's hard and tears the dough.

To assemble

1. 5
   Divide the dough into 4 parts. Roll out each part into a 20 ×40 cm rectangle and spread an equal share of the filling over it, leaving a clear strip along one side.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 6
   Roll up from the long side into a tight log and pinch the seam closed. Roll the log on the counter until it stretches to about 60 cm.
3. 7
   Coil the log around itself into a spiral, tuck the end underneath and place on a baking sheet lined with parchment paper. Repeat with the rest of the dough, leaving space between the snails.

   Baking panParchment paper
4. 8
   Gently brush the slices with the yolk.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
5. 9
   Brush the snails with the yolk and sprinkle the sesame seeds generously on top, into the folds too.

   Pastry brush
6. 10
   Brush the cake with the syrup as soon as it comes out of the oven.

   ⚙ BakingOvenBaking pan

   💡If the snails brown too fast, cover them with aluminum foil halfway through baking.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 11
   Leave the snails on a rack for at least half an hour, until the filling sets, and only then cut.

   Cooling rack