In a bowl, crumble the yeast, add salt and sugar. Mix and add warm milk. Set aside for 10 minutes.
Sift 500 g of flour with powdered sugar, in a bowl, make a place in the middle and pour the mayonnaise. Break each egg separately and add it over the flour. Add the melted butter.
Mix with a wooden spoon until the composition is homogeneous. From here, we start kneading by hand, adding from the rest of the flour until we obtain an elastic dough, not at all sticky. Put a clean towel on top and leave to rise for 30 minutes.
Meanwhile, prepare the filling. We hydrate the raisins in syrup or rum. Mix ground walnuts, sugar with molasses, cocoa and cinnamon.
After about 30 minutes, remove the dough, cut into several portions. Grease the worktop with 2-3 tablespoons of sunflower oil, and spread a portion of dough in a large strip. Sprinkle with walnut mixture, level and then start rolling until you reach the end of the strip. We do the same with the other portions of dough, using the other fillings, respectively raisins and chocolate chips. obtained, we put them in the fridge for 15 minutes, then we take them out and cut them into thick slices of about two fingers.
Prepare a tray provided with baking paper, place the snails and let them grow a little in the tray.
We turn on the oven.
Beat an egg and grease each snail, then put it in the preheated oven, over medium heat, for about 30 minutes. When they are browned, take them out of the oven and cover with a clean towel.