Warm 1 cup of milk in a saucepan until it's just slightly warm to the touch (about 110°F or 43°C). In a bowl, mix the warmed milk with 2 teaspoons of active dry yeast and 1 teaspoon of sugar, allowing it to sit for about 5–10 minutes until it becomes frothy.

In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of salt, and 1 beaten egg. Add in the frothy milk-yeast mixture along with 1/4 cup of softened unsalted butter. Stir until a soft dough begins to form.

Turn the dough out onto a lightly floured surface and knead it for 8–10 minutes or until it becomes smooth and elastic.

Form the kneaded dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.

Once the dough has risen, turn it out onto a floured surface. Roll the dough into a rectangle, approximately 10x15 inches.

Spread 1/4 cup of softened unsalted butter evenly over the surface of the dough rectangle. Generously sprinkle about 1/2 cup of granulated sugar across the buttered dough.

Starting from one long edge, carefully roll the dough tightly into a log shape. Slice the log into 12 equal pieces.

Place the sliced snails into a greased baking dish, leaving space between each one. Cover them with a kitchen towel and let them rise for an additional 30-45 minutes.

Preheat your oven to 350°F (175°C). Bake the Sugar Snails in the preheated oven for 20-25 minutes, or until golden brown.

Once baked, remove the Sugar Snails from the oven and let them cool in the baking dish for about 10 minutes before serving.