Snail buns with caramel, walnuts and cinnamon

Category: Bakery products
Snail buns with caramel, walnuts and cinnamon

Ingredients

Dough:
Flour 1 kg
Water 230 g
Salt 1 tbsp. l.
Vegetable oil 100 g
Dry yeast
(I have fresh - 35 g)
1 tbsp. l.
Eggs
(I have medium-sized ones - 200 g net weight)
4 things.
Honey 180 g
Filling:
Sugar 180 g
Cinnamon 1 tbsp. l.
Water 2.5 tbsp. l.
Caramel:
Butter 3 tbsp. l.
Honey 2 tbsp. l.
Brown sugar 3 tbsp. l.
Walnuts
(or others, I have pecans)
no pity

Cooking method

  • In a large, deep bowl (about 6 l), combine all the liquid ingredients, salt and yeast. Then add the sifted flour. Stir until smooth with a wooden spoon until the flour is well mixed. It took me about 3-4 minutes.
  • Cover with a lid and allow to come up at room temperature for 2 hours. I did not try to do it in HP. First, a large amount of dough. Secondly, according to the recipe, this is how the preparation of the dough was described. So I did. If I do it for a smaller amount (I doubt very much, these "snails" crawled away flew away in 2 seconds!), then maybe I'll try to knead the dough in HP.
  • Also in the book was advice to put the dough in the refrigerator for another 2 hours. So it will be more obedient at work. I did just that.
  • Snail buns with caramel, walnuts and cinnamon
  • Put butter in a non-stick form, in which you will bake, with a diameter of 28 cm and melt over low heat. Twist the form in your hands like this. So that the sides of the form are greased with oil. At the bottom of the mold, on top of butter, sprinkle with sugar, pour over with honey and sprinkle with nuts (chop as desired, but not finely). Stir lightly.
  • Snail buns with caramel, walnuts and cinnamon
  • Put the dough on a floured surface, roll out into a large rectangle. From this quantity, 2 rectangles will be obtained. Grease with filling and twist along the length.
  • Snail buns with caramel, walnuts and cinnamon
  • Cut into pieces 4-5 cm. Cut better with thread or fishing line (luchok idea). Place in a caramel pan in a circle and one in the center.
  • Snail buns with caramel, walnuts and cinnamon
  • Let rise for 20 minutes. Or until browned.
  • Remove from oven and turn onto a dish.
  • Advice:
  • Do not fold the dough very tightly! Otherwise, when it comes up, the filling will "come out" out.
  • Do not use a mold that is too small, as the dough will still work in the oven.
  • Better place foil under the bottom of the mold. The caramel will boil and may spatter the oven, which we don't need at all. Or take your form higher.
  • It is better to turn the "snails" onto the dish as soon as the dish is taken out of the oven. Otherwise, the caramel may harden. If this happens, then just slightly heat the form on the stove.
  • Snail buns with caramel, walnuts and cinnamon

Time for preparing:

about 30 min.

Cooking program:

oven preheated to 180 gr. oven.

Note

Juicy and fragrant ... for tea, coffee, a glass of milk ...
I have pecans, but walnuts are a great substitute (or hazelnuts or almonds to taste).

Delicate .... Caramel is mixed with filling syrup and cinnamon, creating an extraordinary taste and aroma .... Mmmmmm ...
That's it, enough ranting! Let's run to the kitchen to cook!

My comments:

It's super mega delicious! There is nothing more to say.

Bon Appetit!

kolynusha
Mila007, the temptress, could not pass by. We were going to bake another baking. Delicious, it turned out

Snail buns with caramel, walnuts and cinnamon

In the filling, however, water for growing. replaced the butter and added brown sugar.
Vasenok
Yesterday I made buns VERY VERY tasty! Thanks for the recipe!
I made 1/2 of the norm, because now there are one and a half eaters: me and two sons, 1.6 and 3.5 years old. My parents came and all the goodies are over. By the time my husband arrives, I’ll do the full amount!
zagogulina
And I also cooked snails yesterday
I'll make a reservation right away that "I'm just learning", so I made a couple of mistakes.
The snails turned out to be delicious. But the dough turned out to be rather dense, but it should have been softer, then they would fit better and would be softer. Plus I used too much oil to lubricate the mold, the caramel tasted not very tasty.
Do I understand correctly that the oil in the syrup plays a technical role (so that the caramel will come off later), and not a taste?
That's actually all the blunders. I have never used honey in dough instead of sugar before. Very tasty, such a flavor ah!
Thanks for the recipe!

Snail buns with caramel, walnuts and cinnamon
Mila007
Vasenok ,zagogulina , to your health! glad you like "Snails".

I used too much oil to lubricate the mold, the taste of the caramel was not very tasty.

zagogulina , I had 3 tbsp. l. without top. About 40 g. Maybe your butter was of poor quality? I didn't seem to have a bad taste. But you can try putting a little less next time, or try with a different oil.

The snails turned out to be delicious. But the dough turned out to be rather dense, but it should have been softer, then they would fit better and would be softer.

If you have a thick dough, then add a little less flour next time. We all have different flour. Put, for example, 30 grams less. Better then sprinkle more flour on the table during rolling.

Thank you for your comments ...
zagogulina
Mila007, so I saw my mistake from your words. Well I cooked only half of the norm, but for some reason I took full of butter. That is, I had about three tablespoons, but obviously for a smaller amount of dough. Well, as I thought, you just need less oil.
The oil, by the way, is fresh anchor. Digestive problems do not allow neglecting the freshness of the food.
The main thing from your mistakes (oil and dough density) is to draw the right conclusions, then the result will not keep you waiting
Thank you for the answer!
Mila007
zagogulina , it's good that the error was found
By the way, I also try to use oil without cholesterol and the most low-fat. And it behaves remarkably well in baking. I don't even notice the differences when it's fat and when it's not. And the husband - the picky does not notice
luchok
Mila, Thank you
We finally tasted these snails
the dough is really different for me, I did Pies made of chic yeast dough with kefir I stuck pies for my husband, and I decided to make snails for myself, I have been licking my lips for a long time
The aroma is incomparable I did not know that the combination of caramel with cinnamon SO even sounds like my husband checked out, but he is not very cinnamon and I just enjoyed every bun
akapl
Thank you Mila for the recipe and Luchok for the idea to use kefir dough in it. It turned out delicious, despite the absence of brown sugar (I used regular granulated sugar). I used to have yeast buns and rolls usually "dubbed", cooling down - and these turned out to be really soft and tasty. I baked in a glass rectangular form - nothing boiled away, everything was visible through the oven door and was easily washed. True, my husband was surprised when I dictated to my daughter on the calculator: "multiply 28 by Pi and divide by 16" - determined whether the area of ​​the form corresponds to the recommended
akapl
Oh, I'm improving. If you multiply 28 by pi, this is the perimeter of the shape. And we multiplied by Pi the square of the radius (14 cm)
Mila007
akapl , I am very glad that you liked the buns! Eat to your health!

despite the absence of brown sugar (I used regular granulated sugar).

You can use the usual one. Just brown is a little more fragrant.

determined whether the area of ​​the shape corresponds to the recommended

If it was a little more or less, then it would not spoil them.

julifera
Darling

An hour ago, I put the dough - a full portion, decided not to take risks and act according to the sensations - and did not report 130 grams of flour - maybe a little thin, but let's see what happens

I have already melted the filling in a water bath, now I sit and click walnuts ...

I want to bake 2 portions at once, I will spread it out in different rectangular shapes - in the end, so that I fit on 1 baking sheet (I remember that tulle is close to the bottom)
julifera
It turned out 16 pieces - here are my snails before proofing:

Snail buns with caramel, walnuts and cinnamon

Mila - thank you from all my huge
Amazing buns, walnut roasted nuts on buns - it's incredibly tasty

It's just a nightmare - I forgot about taking pictures, I myself was grabbing hot buns with everyone, when I came to my senses - it was already too late ... so call me - no photo
julifera
Mila - thank you from all my huge
Amazing buns, walnut roasted nuts on buns - it's incredibly tasty

It's just a nightmare - I forgot about taking pictures, I myself was grabbing hot buns with everyone, when I came to my senses - it was already too late ... so call me - no photo
Mila007
juliferpoints, sooooo glad that you liked the "snails" ... I sometimes don't take pictures either .... They grab everything ... Sometimes I don't have time to remember about the camera
Eat for health
Pleased ... Reminded about the recipe .. We need to cook again ... Such delicious ..
Vladislav
Hello Mila, thank you for such an incredible recipe! I made buns, everything turned out very tasty. I cooked half of the norm - in KhP Moulinex, on the "Dough" program (1.5 hours), after kneading - leaving the dough in the KhP for 2 hours. And I also make the aforementioned kefir dough for pies in HP - everything works out great! Your snails are delicious !!!
Mila007
Vladislav , I am very glad that the recipe was to your taste! Thanks for the kind words

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