Mix flour and salt in a baking bowl. Stir the yeast with part of the milk. Add the cooled butter with the remaining milk and the mixed yeast to the flour form, mix by hand or possibly with a food processor to form a dough, knead until smooth and supple. Let dough rise by double at room temperature with lid closed.
Warm butter in a frying pan. Cut the vegetables into strips (celery and peppers a tiny bit finer than the onions). Steam the garlic cloves with the vegetables, turning, until everything has collapsed a tiny bit. Season the filling.
Roll out the risen dough on a little flour to an even rectangle of about 60×40 cm. Spread the filling evenly on it. Leave a 3 cm border on one long side. Next, roll up from the other long side. Cut the roll into slices 3-4 cm thick. Place them in a baking tray covered with parchment paper (approx. 33x30x3 cm), let rise for approx. 15 min. so that the dough spaces between the individual snails close.
Bake for about 45-50 minutes on the lowest shelf of the oven heated to 200 degrees.
The yeast snails taste best lukewarm, e.g. as an aperitif or as an accompaniment to grilled meats.
Tips: Replace half of the flour with whole spelt flour.
Brush the rolled out dough with mustard at the beginning and/or sprinkle with grated cheese.
Form dough roll into a wreath, place on baking sheet od
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