Cherry Snail Buns

Cherry snail buns are airy yeast pastries made with milk and water, filled with canned cherries. Pieces of 60 g each are rolled into a tube, then coiled into a snail shape, and baked for 25-30 minutes at 180 C. Be sure to make them and dust with powdered sugar - enjoy!

Cherry Snail Buns

Airy yeast snail buns filled with canned cherries, dusted with powdered sugar.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising time 1 hour hr 50 minutes mins

Total Time 3 hours hrs

Servings: 12 buns

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the dough

• 400 g wheat flour
• 1 egg
• 5-6 g dry yeast
• 2 tbsp sugar
• 100 ml milk warm
• 100 ml water warm
• 25 g butter melted
• 25 ml vegetable oil
• vanillin pinch
• salt pinch

For the filling and finishing

• 200 g canned cherries
• 1 egg yolk for brushing
• powdered sugar for dusting

Method

 

1. Pour the warm milk and water into a bowl, add the dry yeast and mix. Add the sugar, a pinch of salt and vanillin, add the beaten egg and melted butter, and mix.
2. Sift in 200 g of flour, mix, add another 100 g of flour and mix again.
3. Turn the dough out onto a flour-dusted counter, gradually working in the remaining 100 g of flour and the vegetable oil. Knead well, shape into a ball, and place in a bowl covered with plastic wrap for 1.5 hours.
4. Knock back the risen dough and divide it into 60 g pieces, roll into balls and cover with a towel.
5. Roll each piece into a rectangular sheet, place cherries along the top edge, pinch the filling shut, roll into a tube, pinch the ends and coil into a snail shape. Place on parchment.
6. Let the buns rise for 20-30 minutes, brush with egg yolk and bake for 25-30 minutes at 180 C.
7. Cool the finished buns and dust with powdered sugar. Enjoy!
   

Tips

• Keep the shaped dough balls under a towel so they don't dry out.
• Drain the cherries well before adding them, otherwise the juice will leak out during baking.
• Pinch the filling shut along the strip first, and only then roll the bun into a tube.
• Brushing with egg yolk gives a nice glossy crust.