Cinnamon rolls are well-known, but cinnamon snails, popular mainly in Poland, are a unique treat. Prepare them according to our recipe and discover how delicious they taste with cottage cheese and strawberries!
Ingredients
- Sugar – 30 g
- Vanilla – 3 g
- Butter – 40 g
- Wheat flour – 300 g
- Whole milk (3.2%) – 150 ml
- Salt – 2 pinches
- Fresh yeast – 22 g
- Eggs – 2 pieces
Filling
- Vanilla pudding – 40 g
- Powdered sugar – 110 g
- Strawberries – 100 g
- Ground cottage cheese – 200 g
- Eggs – 2 pieces
Glaze
- Powdered sugar – 30 g
- Lemon juice – 25 ml
- Water – 2 tablespoons
Additional
- Egg – 1 piece
- Wheat flour – 20 g
- Fresh mint – 2 g
- Strawberries – 100 g
Preparation
Combine yeast with sugar in a bowl and stir until dissolved. Add about 50 ml of warm, not hot, milk (should be around 40°C). Mix and set aside for a few minutes until the yeast starts to work. Transfer the yeast starter into a bowl of a stand mixer. Make a well in the flour and pour the yeast mixture into it. Gently mix it with the flour. Cover the bowl with a cloth and let it rest in a warm, draft-free place for about 15-20 minutes.
To the flour and yeast mixture, add vanilla seeds, salt, and 100 ml of milk. Knead the dough starting at medium speed using the dough hook attachment. When the ingredients are combined, add melted butter and egg yolks. Knead until you get a smooth, uniform dough.
Transfer the kneaded dough to a floured bowl, cover with a cloth, and let it rise in a warm, draft-free place until it doubles in size. In a bowl, mix cottage cheese with powdered sugar, vanilla pudding, and egg yolks. Mix well until the ingredients combine into a smooth mixture.
Transfer the risen dough onto a floured surface, knead briefly, and then shape it into a rectangle, sprinkling it with a small amount of flour from time to time. Cut the dough lengthwise into thin strips — you should get about 6 strips.
Twist each strip of dough in your hands to create a wavy shape along the edges, then roll it up, forming a round snail bun. Place the snails on a baking sheet lined with parchment paper, leaving gaps between them. Cover with a cloth and let them rise in a warm, draft-free place.
Make small indentations in the risen snails, using a cup with a narrow bottom. Transfer the cottage cheese filling to a piping bag, cut off the tip of the bag. Pipe the cottage cheese filling into each indentation, generously filling the snails. Arrange strawberry pieces on top of the cottage cheese filling. Brush the edges of the buns with beaten egg using a pastry brush.
Place the snails in a preheated oven at 170°C. When the buns are halfway done, increase the temperature to 180°C and bake for about 12-15 minutes. Let the baked snails cool down. In a bowl, mix powdered sugar with water and lemon juice. Stir until the ingredients combine. The glaze should have the consistency of very thick cream and should be malleable — adequate stirring will ensure this property.
Take a ready pastry bag or create a cornet from baking paper and fill it with the glaze. Cut off the tip of the cornet. Pipe the glaze onto the cooled snails, creating thin, decorative patterns. Place strawberry pieces on top of the finished buns. Decorate with fresh mint leaves.
