1. Knead all ingredients for 8-10 minutes. Rest the dough for 30-45 minutes. Divide into 120g pieces.
2. Roll into elongated strips, about 30 cm long.
3. Shape them into spirals (like snails). Place them in a proofing cabinet or warm place until doubled in volume. Bake at 200°C. As soon as they come out of the oven, dip them in melted butter and then in sugar.
