Self-made pastries are not only a unique taste and an incomparable aroma, but also a manifestation of love, care for loved ones.
Snail buns are an interesting homemade muffin idea that you can easily realize with our recipes.
Snail Buns - General Principles
Prepare products from yeast pastry or puff pastry.
Yeast pastry: the yeast is diluted in water, the dry components are sieved. Mix the yeast mixture with the rest of the ingredients on the list, knead the elastic dough. Cover the dough in a bowl with a towel, clean it before lifting, wring it with your hands, clean it again until the next rise. After spread on a tabletop sprinkled with flour, crushed, divided into balls. From each piece roll and form buns in the form of snails.
Puff pastry: prepared from carefully sifted flour and a large amount of butter. Soft butter is cut into slices, dough is prepared from other ingredients on the list. The finished dough is rolled out, the butter is spread on the surface, bent in half, rolled out again, put the butter, rolled out, etc. Remove the puff pastry by wrapping it in a film for a while in the refrigerator. After it, buns in the form of snails are molded from it. You can also buy ready-made puff pastry in the store. Defrost it immediately before the formation of buns, taking it out of the package, right on the table.
Before baking, snail buns can be layered with any favorite filling: poppy seeds with sugar, curd mass, thick jam - these are sweet fillers. You can also make snail buns with hearty filling, for example, with cheese and green onions or with cottage cheese, herbs and spices. Ready sweet snail buns can be sprinkled with sugar, icing, pour glaze, melted chocolate.
Serve snail buns with tea, milk, cocoa in hot or chilled form.
1. Snail Buns: A Classic Recipe
Ingredients:
• half a pack of dry yeast;
• floor packaging butter;
• a handful of sugar;
• egg - 2 pcs.;
• flour - 11 glasses;
• melted butter for the filling - half a glass;
• granulated sugar - 6 tablespoons;
• egg yolk for greasing buns.
Cooking method:
1. Dissolve the yeast in warm milk, add a pinch of sugar, salt, mix, let it brew.
2. Pour the remaining sugar into a large bowl, add the eggs, pour in 100 grams of melted chilled butter, mix, let the mixture brew.
3. Slowly add the sifted flour and another 50 grams of butter, knead the dough, cover it with a clean cloth and let it rise for several hours.
4. Divide the well-risen dough in half.
5. Roll both parts in turn into a rectangular cake.
6. Oil, sprinkle with sugar.
7. Wrap with a roll, cut into pieces 2 cm.
8. Lay the resulting snails on a frying sheet covered with parchment, let rise.
9. Lubricate the buns with beaten egg yolk and bake in a hot oven for about half an hour.
2. Spanish snail buns with cottage cheese and sour cream
Ingredients for the dough:
• flour - a little less than a kilogram;
• 1 egg;
• instant yeast, salt - a pinch;
• 6 large spoons of sugar;
• 4 tbsp. tablespoons of lean and melted butter.
Filling:
• a small cup of cottage cheese;
• sour cream - 6 large spoons;
• lemon zest powder - 20 g;
• 30 g of powdered sugar plus a handful of powdered sugar for sprinkling finished buns.
Cooking method:
1. Mix all dry ingredients, add the butter, after melting and cooling it, 6 tablespoons of warm water, knead the dough, let rise.
2. Make the filling: mix the cottage cheese with sour cream, add ground lemon zest, powdered sugar, stir until tender, smooth.
3. Divide the dough into pieces, roll each layer.
4. Lubricate the layers with lean oil, put the curd filling on one edge, and wrap it with a roll.
5. Twist the resulting roll "snail", spread on an oiled baking sheet, leave for proofing.
6. Bake in a hot oven for about half an hour.
7. Sprinkle hot buns with powdered sugar.
3. Milk-filled snail buns
Ingredients for the dough:
• a little less than a kilogram of flour;
• a couple of yolks;
• 1 small mug of milk;
• half a glass of sugar;
• yeast - 1 teaspoon;
Filling:
• 1 cup melted butter;
• 40 g of sugar;
• some vanillin.
To fill:
• half a cup of milk;
• granulated sugar - 300 g;
• some vanilla.
Cooking method:
1. Pour half a glass of slightly warmed milk into a small cup, add sugar, yeast, flour (1 teaspoon), salt, mix everything thoroughly, let it brew.
2. Insert the yolks into the remaining milk, beat with a fork, add the yeast mixture, mix.
3. Add more flour, knead the dough. Sprinkle with flour, leave for half an hour.
4. Make the filling: combine softened butter with sugar and vanilla, whisk.
5. Divide the dough into pieces.
6. Roll each with a thin square or flat cake, brush with the prepared filling.
7. The layer is tightly rolled up and cut into pieces of 5 cm each, form a "snail".
8. Arrange the buns in a prepared form, allow to distance.
9. Pour: dissolve sugar in milk.
10. Well-risen buns, fill with half prepared milk filling, bake in a hot oven until light brown.
11. After some baking time, again fill the buns with filling, put in the bake.
4. Kefir snail buns with coconut
Ingredients:
Dough:
• a little more than half a kilogram of flour;
• kefir - 350 ml;
• a pinch of instant yeast;
• sugar - a small mug with a slide;
• 1 egg;
• 100 ml of lean and melted butter;
Filling:
• sugar and coconut flakes - handful.
For watering:
• 230 ml of coconut milk;
• granulated sugar - 4 tablespoons;
• salt, vanilla - on the tip of a teaspoon.
Cooking method:
1. Mix yeast with kefir and sugar. Leave for 10-12 minutes aside.
2. Add the egg, vegetable oil to the yeast mixture, add salt and beat with a fork.
3. Pour the sifted flour, knead the dough and leave to raise for a couple of hours.
4. Wash the dough with your hands, divide into several small balls.
5. Each in turn roll into a layer, grease with oil, sprinkle with chips, mixing it with sugar.
6. Wrap each layer with a roll.
7. Form "snails" from rolls and lay them on a sheet lined with baking paper, let stand to distance.
8. Bake in the oven until cooked.
9. Fill the rolls with water from a mixture of coconut milk, sugar and vanillin 10 minutes before cooking.
5. Snail buns with cheese and green onions
Ingredients:
Dough:
• flour - a little more than half a kilogram;
• olive oil - 50 ml;
• yeast - half a teaspoon;
• salt - 3 g;
• sugar - 35 g.
Filling:
• a small slice of suluguni cheese and any creamy;
• onion greens - 7 stalks;
• caraway seeds, sesame seeds - a handful.
For lubrication:
• egg yolk.
Cooking method:
1. Dissolve all dry ingredients, except flour, in a suitable container in warm water, leave to brew.
2. Enter the flour.
3. Add olive oil, knead the dough, leave to raise.
4. Make the filling: cut green onions into thin rings, mix with cheeses crushed on a grater, add salt.
5. Roll the dough into a layer.
6. Cut the formation into strips 4 cm wide.
7. On each strip, put a little filling, wrap it with a tube, and blindly fasten the edges.
8. Form from the resulting tube "snail".
9. Put the snail buns on a baking sheet, cover with yolk, sprinkle with sesame seeds mixed with caraway seeds, place in the oven for 25 minutes.
6. Puff pastry snails with poppy seeds
Ingredients for the dough:
• half a kilogram of flour;
• 800 g butter;
• water - 200 ml;
• 1 egg;
• sugar - 20 g;
• salt - 2 g;
• sunflower oil.
Topping:
• poppy, sugar - 30 g each;
• a pinch of vanillin.
For lubrication:
• yolk.
Cooking method:
1. Dissolve dry ingredients in water according to the recipe, except for flour. Lay the egg, beat. Pour in flour, knead the dough, let lie down.
2. Roll it up, wrap a small piece of butter in it, roll it out.
3. Put the oil again, roll out, and so on, until all the oil is finished.
4. Wrap a layer of dough in a bag, put in the refrigerator for an hour.
5. Thinly roll chilled dough, grease with vegetable oil, sprinkle with a mixture of sugar, poppy seeds and vanilla.
6. Wrap with a roll, cut into pieces, twist with a "snail".
7. Lay on a greased sheet, place in the oven, bake at a temperature of 230 degrees.
Snail Buns: Secrets and Tips
• Add a little oil to the dough, then when forming the rolls, it will not stick to your hands.
• When rolling, do not use a large amount of flour when sprinkling, otherwise the baking will turn out to be heavy, not airy.
• If the rolling pin sticks to the dough all the time without flour, use an ordinary bottle for rolling, pouring ice water into it.
• Do not put the buns on the baking sheet back to back, it is better that there is a distance of 3-5 cm between them: when baking, the snail buns will increase in size.
• Golden-topped snail buns are obtained when the dough is greased with a mixture of water and egg yolk before baking.
• Do not cool the buns by laying them on top of each other; the contact areas will become damp. It is better to let the products cool directly on the baking sheet.
