The bread pudding with "Snail"

200 g warm milk

50 g butter softened

2,5 glass wheat flour

2 eggs

1 a bag of dry pudding

1 sachet of vanilla sugar

3 tbsp. sugar

3 tbsp. vegetable oil

1 tsp. dry yeast

salt

Eggs and butter should be room temperature.

Dissolve the yeast with 1 teaspoon sugar in warm milk, add 2 tablespoons of the flour, stir, leave the dough for 5 minutes

In a separate bowl, RUB the eggs with vegetable oil, salt, vanilla and regular sugar.

To the dough, add 1 Cup flour, stir and combine with egg mixture, add half of the butter, mix well until smooth, add more ? cups of flour, stir, add the remaining flour and oil, knead the dough thoroughly, put in a pan greased with oil, cover and leave the dough in a warm place for an hour.

Pudding cook indicated on the package recipe.

Work surface, sprinkle with flour, divided into 7 parts, roll out each seam, short couple of inches to the brim put the pudding, to collapse the layers of tubes, then each tube in a spiral, or "snail".

Line a baking pan or greased parchment, put snails curved edge down.

Cover rolls with cling film, leave on for 20 minutes

Before baking buns pour beaten egg, cook the bread pudding with Snail at a temperature of 200 degrees (to not put in a very hot oven), before serving sprinkle with powdered sugar.