How to learn how to cook delicious snail buns

Kitchen appliances and utensils:

• several capacious bowls;
• kitchen scales and other measuring accessories;
• whisk;
• fine grater;
• cling film;
• a pot with a thick bottom;
• wooden spatula;
• fine sieve;
• oven;
• a baking sheet;
• baking paper;
• sharp long knife.

Ingredients

Step cooking

Ingredient preparation

1. First, we remove 100 g of butter from the refrigerator and leave it to soften at room temperature.
   
2. Before use, we separately sift 700 g of flour so that it is filled with oxygen, and future baking is airy.
   
3. Raisins in the amount of 250 g thoroughly washed, and then dried on paper towels.
   

Knead the dough

1. Add 11 g of dry yeast to the sifted flour, after which we thoroughly mix the components.
   
2. Pour 350 ml of warm milk into a separate bowl and add 1 pinch of salt and 10 g of sugar.
   
3. A mixture of flour and yeast is visually divided into two parts and one of them is sent to milk.
   
4. Mix the ingredients until smooth.
   
5. In a separate bowl, break one chicken egg and beat it well with a whisk.
   
6. In the egg mass, add soft butter in pieces, and then thoroughly beat both components.
   
7. Separately, grate the zest of one lemon of medium size on a fine grater.
   
8. In an egg-cream mixture, send 1 teaspoon of lemon peel and stir everything again.
   
9. The resulting mixture is sent to the dough, and then thoroughly mix the mass.
   
10. In small portions we mix the rest of the flour with yeast into the dough.
    
11. When it becomes difficult to knead the dough with a wooden spoon, grease your hand and pour the dough with 20 ml of vegetable oil.
    
12. We continue kneading manually.
    
13. Pour a little flour onto the work surface, which goes into the house, and continue kneading until a homogeneous, not sticky, obedient dough is obtained.
    
14. Put the finished dough in a deep bowl and cover it with cling film. Place the bowl with the dough in a warm place for 1-1.5 hours.
    

Make marzipan

1. In a pan with a thick bottom, pour 200 ml of glucose syrup and send it to the fire.
   
2. As soon as the syrup is heated to a hot state, remove it from the stove and send 250 g of almond flour to it. Without wasting time, intensively stir the ingredients until the syrup is completely absorbed with almond flour.
   
3. There we add 2-3 drops of almond essence or almond flavor, and then pour 10 ml of rum or brandy. Stir everything well.
   
4. We transfer marzipan to parchment paper and form a sausage from it.
   
5. We send the ingredient to the refrigerator while the dough is completely “fit”. We need only half of the total amount of marzipan, and store the rest in the refrigerator until necessary.
   

We form buns

1. Half of the total amount of cooked marzipan is broken by hand into small pieces and laid out in a deep container. We add 50 ml of warm milk there and mix everything thoroughly until smooth.
   
2. The surface of the table is lightly greased with vegetable oil, after which we slightly knead the approached dough.
   
3. We roll the dough into a rectangular layer, after which we lubricate it with a marzipan mixture.
   
4. On top of marzipan we evenly distribute dry and washed raisins.
   
5. Gently wrap the dough in a roll, and then cut it into pieces 3-4 cm thick.
   
6. We lay out each cut piece on a baking sheet, previously covered with baking paper. Leave the buns laid on a baking sheet to “rest” for at least half an hour.
   

Prepare the icing

1. Squeeze the juice from the lemon, from which the zest was previously removed.
   
2. Filter the juice through a fine strainer, then pour it into a deep bowl.
   
3. There we add 250 g of powdered sugar, making it in small portions.
   
4. Beat the ingredients with a whisk until a homogeneous liquid consistency is obtained.
   

Bake products

1. Beat one chicken egg separately. We grease each bun with plenty of egg mixture.
   
2. We send the rolls to the oven preheated to 200 ° C, where we bake for 20 minutes.
   
3. We take out the finished products from the oven, and while they are still hot, generously pour sugar and lemon icing on each snail.
   
4. Leave a treat on the baking sheet until the glaze cools and solidifies.
   

Video recipe

This video shows the whole process of making snail buns described above.

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