Snail with raisins - recipe with photo

Prepared by: Anton Soroka

09/06/2016 Cooking time: 1 hour 10 minutes

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Delicious and aromatic pastries that can be served to guests, prepared for breakfast on a weekend, or given to children to take to school. We offer an option on how to cook snails from puff pastry with raisins.

Puff pastry snails with raisins

for test

For filling

The French call them pain aux raisins, and we call them snails with raisins. We think this is the most delicious pastry made from yeast puff pastry combined with vanilla custard. Yes, cooking will take you a lot of time and patience, but it's worth it! The dough for this recipe turns out airy and crispy, and the cream is tender and not at all cloying.

Author of the publication

Tatiana Maslova

Lives in Moscow. Has two higher educations: physicist and economist. Two children - a girl and a boy. I have always loved and still love to cook. While on maternity leave with my second child, I started baking desserts to order and am constantly improving at this. Now she dreams of becoming a professional pastry chef and learning how to create sophisticated desserts.

Step 2

If you are limited in time, you can buy ready-made dough and prepare the cream, but if you have time, be sure to try making the dough yourself! If you follow all the rules, preparing puff pastry will take 3 days. On the first day, you need to remove 40 grams from the refrigerator in advance. butter until it comes to room temperature and knead the dough. Combine all ingredients for the dough in a mixer bowl, except for the reserved cold butter: flour, water, milk, yeast, a small level spoon of salt, sugar and soft butter. Mix with the dough hook at low speed for about 3 minutes until the dough becomes soft and homogeneous. Form it into a disk (not a ball!) with your hands, wrap it in cling film and place it in the refrigerator overnight. Cold butter 280 gr. cut into pieces about 1 cm thick and fold on parchment paper into a square with sides of 15x15 cm. Cover the top with another sheet of paper and roll out a little into a slightly larger square. Place in refrigerator until use. Important: if the butter crumbles or is too soft, it is not suitable. The butter must be cold and plastic, with a fat content of at least 82%.

Step 3

The next day, roll out the dough into an even square and place cold butter on the dough at an angle of 45 degrees.

Step 4

Fold the edges of the dough into the center like an envelope.

Step 5

Carefully roll out the dough in one direction into a layer 60 cm long.

Step 6

Fold the dough into three layers, placing it horizontally and visually dividing it into three equal parts. Fold one part inward, the middle third and the opposite one on top. Place in the refrigerator for 20 minutes. In culinary forums, this addition is often called a triple addition, while professional pastry chefs call it a single circle.

Step 7

We need to roll such circles 3 times. Each time you need to roll out the dough in the opposite direction, with the open edge facing you. As a result, the following procedure will be performed: roll out the dough into a layer of 60x20 cm, fold it into three layers and put it in the refrigerator for 20 minutes. Take out the dough, turn it 90 degrees, roll out the dough into a layer of 60x20 cm, fold it into three layers and put it in the refrigerator for 20 minutes. Take out the dough, turn it 90 degrees. Roll out the dough into a layer of 60x20 cm, fold in three layers and put in the refrigerator overnight. On the same day, soak the raisins in rum and leave overnight.

Step 8

On the third day you need to prepare the cream. To do this, put milk, a third of sugar (20 grams) on the fire, remove the seeds from the vanilla pod and add them to the milk along with the pod. Bring to a boil, remove from heat, cover and leave for 15 minutes. After this time, fish out the pod (it will no longer be needed) and return the milk to the fire. In a separate bowl, mix the egg and remaining sugar well with a whisk, beat by hand with a whisk until white, add starch, mix. Pour about 1/3 of the hot milk into the egg mixture, stir and pour the milk-egg mixture back into the rest of the milk.

Step 9

Cook over medium heat, without leaving, stirring all the time until thickened. Pour the cream into a bowl, cover with cling film and leave to cool. The cream is ready!

Step 10

On the third day, take out the dough and roll it into a layer of 30x90 cm. Place the cream on top in an even layer, sprinkle with raisins and roll into a roll.

Step 11

Cut the roll into circles 1-1.5 cm thick, place on a baking sheet covered with parchment paper and leave for proofing. To proof, boil a small pan of water and place it on the bottom of a cold oven. Place baking sheets with snails there. The temperature in the oven should not be higher than 30 degrees, otherwise the butter may melt and leak out of the dough. Leave the snails to proof for one hour or until the snails have doubled in size.

Step 12

Remove the snails from the oven. Increase the temperature to 170 degrees and place the buns there for about 20 minutes, cook until golden brown.

Step 13

Finished snails can be brushed with apricot jam for shine if desired. Puff pastry snails

with raisins ready! Bon appetit!

Cooking tips:

1. You should not neglect the procedure of rolling and folding the dough, since the layering of the future product depends on it. 2. If you forgot to soak raisins overnight or don’t want to deal with alcohol, just pour boiling water over them and leave until use. 3. From this dough you can make not only snails, but also croissants, as well as a variety of buns with chocolate, jam and other fillings.

Puff pastry snails with raisins

Author of the publication

Tatiana Maslova

Ingredients

500 gr. wheat flour
140 gr. water
140 gr. milk
13 gr. fresh yeast
10 gr. salt
55 gr. sugar
40 gr. butter
280 gr. butter
60 gr. raisin
45 gr. rum
330 gr. milk
60 gr. sugar
1 vanilla pod
30 gr. corn starch
1 PC. egg

Cooking method

The next day, roll out the dough into an even square and place cold butter on the dough at an angle of 45 degrees.

Fold the edges of the dough into the center like an envelope.

Carefully roll out the dough in one direction into a layer 60 cm long.

Cook over medium heat, without leaving, stirring all the time until thickened. Pour the cream into a bowl, cover with cling film and leave to cool. The cream is ready!

On the third day, take out the dough and roll it into a layer of 30x90 cm. Place the cream on top in an even layer, sprinkle with raisins and roll into a roll.

Remove the snails from the oven. Increase the temperature to 170 degrees and place the buns there for about 20 minutes, cook until golden brown.

Finished snails can be brushed with apricot jam for shine if desired. Puff pastry snails

with raisins ready! Bon appetit!

Puff pastry dessert recipe

Puff pastry is a solution for those who don’t want to bother with yeast dough. It significantly saves the cook’s time. So it’s better to always have a package of ready-made dough in stock.

To prepare snails with raisins from puff pastry, you need to take:

500 grams of ready-made dough;
330 ml milk;
60 grams of raisins;
60 grams of sugar;
a little vanillin;
one egg;
30 grams cornstarch.

In this recipe, the buns are filled with delicious cream. So this is a complete and very tasty dessert.

Snail buns with cinnamon, sugar, raisins: step-by-step recipe with photos

Probably everyone loves delicious sweet buns with filling. We really like Zavivantsy or Snails with sugar and cinnamon. If someone in your household doesn’t like cinnamon, you can make it simply with sugar or add raisins. The buns will still turn out very tasty and also beautiful.

Required Ingredients

To make 18-20 buns, you will need:

2 eggs;
45 g butter (2 tbsp melted);
180 g sugar (7-8 tbsp);
5 g yeast;
500 g flour;
¼ tsp salt;
200 ml milk (1 glass);
3 tsp cinnamon;
100 g raisins.

Of this, 1 egg will be used to grease the Zavivantsev, and raisins, cinnamon and 100 g of sugar will be used for the filling. You may need less or more cinnamon and raisins. It all depends on your taste.

Snail bun: recipe with photo

We start cooking snails by kneading the dough. You can tinker with this for the first time, and then, having understood how and what, you will get the hang of it and start making dough in literally 10 minutes:

Mix 450 g of flour, yeast, salt, 80 g of sugar in a dry saucepan or other container.

In another container, beat the egg a little, add milk and half the dose of melted butter (1 tbsp).

Gradually pour the milk mixture into the flour mixture and knead the dough. As a result, it should come off your hands. If necessary, add the remaining flour to it. Try to knead the dough for at least 10 minutes to ensure the buns are fluffy and soft.

Cover the dough with cling film or a towel and wait until it doubles in size. This will happen in 40-60 minutes. The increased dough needs to be kneaded and put in a warm place again so that it doubles in size again.

While we wait, soak the raisins in boiling water for a few minutes, drain in a colander and lay out to dry.

The next step is to roll out the dough into a rectangle. Its thickness should be approximately 0.5-1 cm.

Grease the entire rectangle evenly with the remaining tablespoon of butter and sprinkle with sugar.

If you don’t add cinnamon and raisins, you can already twist the snails. To do this, the dough is cut from the short side into strips about 2 cm wide, which are rolled into Zavivantsy (as in the photo).

I use this amount of dough to make buns with 3 fillings. First, several Snails with only sugar, then I sprinkle cinnamon evenly on top, and several Zavivans are made with sugar and cinnamon.

On the remaining dough in one layer I scatter raisins and mold Snails with sugar, cinnamon, raisins.

Turn on the oven at 180 degrees, and while it is heating up, lay out the future sweet rolls on a baking sheet. I recommend lining it with paper. Be sure to leave a little space between the buns, otherwise they will stick together.

The top of the snails is brushed with beaten egg. To make the procedure easier, use a special brush or a simple rolled bandage. If you have a sweet tooth, you can additionally sprinkle Zavivantsy with powdered sugar on top.

Bake our sweet buns in the oven for 25-30 minutes. During this time they should become golden brown.

Place the finished beautiful and tasty Snail buns on a dish and serve.

Delicious homemade cakes!

Do you like sweet buns with raisins? Here's another simple recipe for baking them. Now we will prepare buns without adding yeast. It's simple!

Ingredients:

flour (pre-sifted) – 0.4 kg;
soda (preliminarily quenched with vinegar) – 1 ½ teaspoon. spoons;
milk (preferably homemade) – 150 ml;
soft butter – 80 g;
granulated sugar – 0.1 kg;
salt - half a teaspoon. spoons;
eggs - two pieces;
raisins – 0.1 kg;
yolk.

Preparation:

Let's prepare the base: combine flour (pre-sifted) with milk and soft butter.
Add baking soda (quenched with vinegar first), granulated sugar, and salt.
Knead the base thoroughly to a homogeneous structure.
Place the base in a warm place, covering the container with a towel, for half an hour.
In the meantime, pour hot water over the raisins and leave them for ten to fifteen minutes.
Then add the liquid and dry the berries.
After half an hour, add the raisins to the base and stir well.
Line a baking sheet with parchment paper.
We pinch off pieces from the base and form neat round buns from them.
Place the preparations on a baking sheet.
Bake the buns for twenty to twenty-five minutes at two hundred degrees. Five minutes before the end of the cooking process, brush the buns with beaten yolk. Ready!

Snail buns with raisins and cinnamon

Snail buns are varied: they can be made with anything. This time we chose raisins, cinnamon and yeast dough on dough to make a delicious dessert, a great addition to breakfast or paired with tea, coffee, and other drinks as an afternoon snack.

Ingredients:

wheat flour - about 700 g
yeast - 12 g
sour cream - 200 g
milk - 400 ml
vegetable oil - 100 ml
raisins – 200 g
butter - 50–60 g
ground cinnamon - 3 tsp.
sugar - 8–9 tbsp. l.
salt for dough - to taste