Vanilla crescent rolls with sourdough

Preparing the dough

1. Place all ingredients in a mixing bowl and knead on medium speed for at least 10-15 minutes until you have a soft, smooth dough.
2. Form the dough into a ball, place it back in the bowl, cover, and let it mature at room temperature for about 5 hours.
3. Then place the bowl in the refrigerator and let it rest for another 18-20 hours.
4. The next day, take the dough out again and let it rise at room temperature for 1.5 - 2 hours. Meanwhile, mix the filling.

Preparing the filling

1. Combine all ingredients for the filling in a bowl and mix with a spatula until smooth. Cover and set aside.

 Completion of the vanilla crescent rolls with sourdough

1. Preheat the oven to 180°C top/bottom heat and grease a baking dish with a little butter.
2. Roll out the dough on a floured work surface into a rectangle about 5mm thick.
3. Spread the filling evenly on the dough and roll up the dough sheet along the long side (this will make a few fewer, but larger, snails)
4. Using sewing thread, cut the dough roll into 8-10 equal-width slices. This works much better than using a knife. To do this, hold the sewing thread at both ends, place the middle under the dough roll, and cross both hands over the dough roll. This makes it easy to cut the slices.
5. Carefully place the snails in the prepared baking dish, cover again briefly and let rise for 30 minutes.
6. Brush the vanilla crescent rolls with a beaten egg, sprinkle with some vanilla sugar and bake in the preheated oven for about 30-35 minutes until golden brown.
7. Best enjoyed while still slightly warm.