Snail buns with vanilla pudding filling

6 servings

150 minutes

Vanilla pudding-filled 'Snails' are a delicate treat perfect for a cozy tea time. Their history traces back to Russian culinary tradition, where yeast dough is combined with various fillings to create a unique taste and aroma. The soft dough is infused with butter, while the airy vanilla pudding filling adds a sweet creamy note. These rolls have a pleasant texture: a golden crust on the outside and rich vanilla filling on the inside. They make a wonderful addition to morning coffee or evening tea, providing warmth and enjoyment. Preparation requires patience, but the result is worth the effort—the aroma of fresh baking fills the home with warmth and joy.

Energy value per serving

• Calories: 453.2
• Proteins: 9.8g
• Fats: 20g
• Carbohydrates: 58.6g

Ingredients

• Milk: 200 ml
• Butter: 50 g
• Sugar: 3 tbsp
• Salt: pinch
• Vanilla sugar: 10 g
• Vegetable oil: 3 tbsp
• Chicken egg: 2 pc
• Dry yeast: 1 tsp
• Wheat flour: 2.5 glass
• Vanilla: 1 pc

Cooking steps

1. Take the butter and egg out of the fridge in advance.

   Required ingredients:

   • Butter: 50 g
   • Chicken egg: 2 pieces

2. Dissolve the yeast and a teaspoon of sugar well in warm milk, add 2 tablespoons of flour, mix well, and let it sit for 5 minutes.

   Required ingredients:

   • Milk: 200 ml
   • Dry yeast: 1 teaspoon
   • Sugar: 3 tablespoons
   • Wheat flour: 2.5 glasss

3. Beat the egg separately in a bowl with vegetable oil, sugar, salt, and vanilla sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Vegetable oil: 3 tablespoons
   • Sugar: 3 tablespoons
   • Salt:  pinch
   • Vanilla sugar: 10 g

4. Add a cup of sifted flour to the milk-yeast mixture, mix, and pour in the egg mixture. Add half the amount of butter, mix well to distribute the butter evenly, then add another half cup of sifted flour, stir, add the remaining butter and flour, knead the dough well on a floured surface, then transfer it to a pot greased with vegetable oil, cover with a lid, and place in a warm place for 1 hour, maybe a little longer, to allow the dough to rise well.

   Required ingredients:

   • Wheat flour: 2.5 glasss
   • Butter: 50 g
   • Wheat flour: 2.5 glasss
   • Butter: 50 g
   • Wheat flour: 2.5 glasss
   • Vegetable oil: 3 tablespoons

5. While the dough rises, boil the pudding as instructed on the package, transfer it to a bowl, and stir occasionally to prevent a skin from forming.

   Required ingredients:

   • Vanilla: 1 piece

6. Transfer the dough to a floured table, divide it into 7 parts, roll each part into a sheet, and place a little pudding in the center. Then roll them into tubes, slightly stretching the edges. Do this for all the preparations. Line a baking tray with parchment and grease it with butter. Now, roll each tube on the tray into a 'snail', tucking the end underneath. Cover the rolls with plastic wrap and let them rise for about 20 minutes.

   Required ingredients:

   • Butter: 50 g

7. Preheat the oven to 180 degrees, brush the buns with beaten egg, place them in a warm oven without waiting for it to heat up too much, otherwise the buns may crack from the high temperature. Bake until lightly golden, then increase the temperature to 200 degrees and bake until done.

   Required ingredients:

   • Chicken egg: 2 pieces

8. Take the buns out of the oven, immediately sprinkle with powdered sugar, and you can brush with syrup.

   Required ingredients:

   • Sugar: 3 tablespoons