Cinnamon Snail Buns Recipe

Ingredients

• 350 g strong white bread flour
• 35 g caster sugar
• 7 g fast-action dried yeast
• 1/2 teaspoon fine salt
• 180 ml whole milk, lukewarm
• 1 egg
• 55 g unsalted butter, softened
• 60 g light brown sugar
• 2 teaspoons ground cinnamon
• 75 g icing sugar, sifted
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 16 currants

Method

1. 1

   Mix the flour, caster sugar, yeast, and salt in a large bowl. Add the warm milk, egg, and 30 g of the butter, then mix to a soft dough.

2. 2

   Knead for 8 to 10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and leave to rise until doubled, about 60 to 90 minutes depending on room temperature.

3. 3

   Mix the remaining 25 g butter with the brown sugar and cinnamon. Set aside one quarter of the dough, then roll the rest into a 28 x 32 cm rectangle. Spread with the cinnamon mixture and cut into eight long strips.

4. 4

   Roll each strip into a loose coil and place on two lined trays. Divide the reserved dough into eight heads and sixteen small feelers, attaching them to the coils with a little water. Add currants for eyes. Cover and prove for 30 to 40 minutes.

5. 5

   Heat the oven to 190 C, or 170 C fan. Bake for 18 to 22 minutes until golden and cooked through. Cool for 15 minutes, then stir the icing sugar, milk, and vanilla into a thin glaze and drizzle it over the shells.