Assorted cheese snail buns

Name: Assorted cheese snail buns
Total time: 2 h
Yield: 4
Ingredients: milk - 1 glass; flour - 3 cups; butter - 2 tbsp. l.; sol - 1 h. l.; sugar - 2 tbsp. l.; yeast - 1.5 tsp; chocolate cheese with peanuts; cheese "Omichka" (white dessert sweet cheese); sesame - for sprinkling; strong tea with bergamot - for greasing the top of the buns

Cookinero 16 January 2023

How to cook Assorted cheese snail buns

Step 1

Prepare the dough in a bread maker. To do this, put the ingredients for the dough in the HP bowl in the following sequence - milk, flour, sugar, butter, salt and yeast. Turn on the "Dough" mode. At the end of the kneading, remove the dough from the HP bowl and leave in a warm place for 20 minutes.

Step 2

Roll out the dough, cut into strips 5-6 cm wide (depending on the size of the buns).

Step 3

Put on them along the length of the cheese filling - regular and chocolate.

Step 4

Crimp the edges of the buns. Roll them into spirals (snails).

Step 5

Let the buns rest in a warm place. Lubricate the rolls with strong tea with bergamot and sprinkle with sesame seeds.

Step 6

Bake in an oven preheated to 200 degrees for 30 minutes.

Assorted cheese snail buns - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of cheese for the filling?

Yes, you can substitute with your favorite cheeses. For the chocolate cheese, you could use chocolate chips mixed with cream cheese as an alternative.

How should I store these buns and how long will they keep?

Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Reheat in the oven for best texture.

Can I make these buns vegetarian?

They're already vegetarian as written. For vegan version, use plant-based milk, butter, and vegan cheese alternatives.

What's the best way to get the spiral shape right?

Roll the dough tightly but not too firm, and pinch the end well to seal. Letting it rest before baking helps maintain shape.

Can I make these buns smaller for appetizer portions?

Absolutely! Just reduce the dough width to 3-4cm and adjust baking time to 15-20 minutes for smaller portions.

Can I freeze these buns for later?

Yes, freeze after baking and cooling. Reheat from frozen in a 350°F oven for 10-15 minutes until warmed through.

What can I use instead of bergamot tea for brushing?

You can use simple syrup, honey water, or egg wash for a similar glazing effect without the tea flavor.

My dough isn't rising - what could be wrong?

Check your yeast expiration date and ensure your liquid wasn't too hot (should be lukewarm). The rising environment should be draft-free and warm.

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