For the leek snails, first prepare the yeast dough and let it rest for 1/2 hour.
In the meantime, finely chop the leeks and fry the bacon until golden brown.
Roll out the dough into 2 rectangles, spread the leek mixture on top and roll up.
Then cut off slices about 3 cm thick and lay flat on a greased or baking paper-lined baking tray.
Pre-bake for 10 minutes at 75 degrees, then increase the heat to 220 degrees and bake the leek buns for another 30 minutes.