Warm the milk gently in a saucepan until just warm to the touch. Combine with yeast and a teaspoon of sugar; let sit for 5-10 minutes until foamy.

In a large bowl, whisk together sugar, beaten egg, melted butter, and salt. Gradually add flour, mixing until a soft dough forms.

Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Form into a ball.

Place dough in a greased bowl, cover, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.

Roll the dough into a large rectangle, about ¼-inch thick.

Spread softened butter over the dough and sprinkle with sugar and any desired spices.

Roll the dough tightly into a log and slice into 1-1.5 inch pieces.

Place the slices into a greased baking dish, cover, and let rise for 30-45 minutes.

Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.

Let the snails cool in the pan for 10 minutes before serving.