Prep Time: 30 minutes | Cook Time: 20 minutes
- 3/4 cup whole milk, warm
- 2 tbs water
- 1 packet yeast (Or 2 1/4 tsp)
- 4 tbs butter, melted
- 2 tbs sugar
- 1 egg
- 3 cups flour (You may need a little but more)
- 1 tsp salt
- 4 whole cloves
Warm water and milk to about 115 degrees (not quite simmering) then sprinkle in the yeast. Let stand until foamy, about 5 minutes.
Meanwhile, lightly whisk together melted butter, sugar, salt, and egg. Whisk in the yeast mixture after it has set.
Using a wooden spoon or a dough hook, stir in the flour, working with about 1/2 cup at a time. You'll want a soft, shaggy dough. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 to 10 minutes.
Lightly grease the inside of a large bowl, then transfer the dough to the bowl. Cover with plastic wrap and let rise until it doubles in size, about 1 hour.
After rising, preheat the oven to 350 F and prepare a baking sheet by lining with parchment paper. Divide the dough into 4 equal pieces.
Working with one quarter at a time, divide the dough further into 3 unequal pieces. One should be biggest, about 2/3 the whole thing. Then off of the smaller piece, break off a tiny ball for the tail.
Roll the bigger sized dough ball into a long rope. Roll the rope into a snail shape. Transfer the snail shape to the prepared baking sheet.
Shape the medium piece into a teardrop, then cut the point end with scissors to form the ears. Press the head and the tail onto the snail shaped piece. Use a clove to make an eye.
Bake until golden brown, about 20 minutes. Let cool about 10 minutes before serving.
If you don't have cloves around, feel free to use raisins or anything else small that won't melt in the oven.