Snails with cottage cheese and raisins
12 servings
90 minutes
Snails with cottage cheese and raisins are tender and aromatic buns that bring warmth and comfort of Russian home cooking. Their origin is linked to the tradition of baking sweet yeast products served during family tea time. The soft dough, infused with the milky aroma and sweetness of honey, combines with an airy cottage cheese filling complemented by a light tartness from the raisins. These buns are perfect for breakfast or a cozy evening with a cup of hot tea. Their spiral shape not only attracts the eye but also allows one to enjoy the harmonious blend of filling and dough in every bite. Baked to a golden crust, the snails fill the home with an enticing aroma, evoking a desire to try them again and again.
1
In a bowl, mix warm milk, sugar (3 tbsp), yeast, honey, vegetable oil, eggs (2 eggs and egg white), leave the yolk for greasing, salt, and vanillin. Let it sit for 5-7 minutes.
- Milk: 300 ml
- Sugar: 6 tablespoons
- Dry yeast: 12 g
- Wildflower honey: 2 tablespoons
- Vegetable oil: 50 ml
- Chicken egg: 3 pieces
- Salt: pinch
- Vanillin: pinch
2
Sift the flour (480–500 g), knead a soft dough. Place it in a bowl, cover with plastic wrap, and let it rise in a warm place for an hour.
- Wheat flour: 480 g
3
Prepare the filling. Add sugar (3 tbsp) and vanillin to the cottage cheese, blend until paste-like consistency, add sour cream and mix well, the filling is ready.
- Curd cheese (tvorog): 360 g
- Sugar: 6 tablespoons
- Vanillin: pinch
- Sour cream: 2 tablespoons
4
Preheat the oven to 180 degrees. Roll out the dough into a rectangular sheet 2-3 mm thick, grease with butter, spread the cottage cheese filling on top, and optionally sprinkle with raisins.
- Raisins: 50 g
5
Roll the dough from the long side into a roll, pinch the edge and straighten the edges of the roll, cut into 2–2.5 cm thick slices, dip one slice in flour and place it on a baking sheet lined with parchment. Cover with a clean towel and let rise for 25 minutes.
- Wheat flour: 480 g
6
Brush the buns with 1 egg yolk mixed with 1 tablespoon of milk and 1 teaspoon of sugar. Bake at 180 degrees for 25-30 minutes.
- Chicken egg: 3 pieces
- Milk: 300 ml
- Sugar: 6 tablespoons