Ingredients - 16 buns
- 2 eggs
- 100 grams cane sugar Carpe Diem
- 250 ml lukewarm milk
- 7 grams of Papa Baker dried yeast
- 75 millilitres of melted butter
- 500 grams of flour
pinch of salt
- 160 grams of brown sugar
- 40 grams of Papa Baker cinnamon sugar
- 75 grams of soft butter
For the glaze:
- 200 grams of sour cream
- 100 grams of cane sugar Carpe Diem
- 100 grams of soft butter
- 100 ml starch syrup (e.g. corn/agave/date/maple/rice)
Recipe for cooking step by step
Mix a tablespoon of Carpe Diem cane sugar with the milk and add the Papa Baker dried yeast. Leave to rest for 10 minutes – leaven.
Whisk the remaining sugar with the eggs and butter until foamy.
Sift the flour with the salt. Add the beaten eggs and butter and the sourdough starter to the flour. Work into a smooth, non-sticky dough (on a food processor attachment, hook type, medium speed 7-8minutes).
Add the melted butter in a thin trickle, whisking constantly.
Cover the dough and let rise in a warm place for 60 minutes or until the dough has doubled in volume.
Prepare the filling. Mix the Carpe Diem cane sugar with the Papa Baker cinnamon sugar.
Prepare the topping. Heat sugar, syrup and butter in a pan.
Once the mixture is heated and combined into a thick mixture, remove from the stove and stir in the sour cream – GLAZURA.
Place the baking paper in the bottom of a taller 28x23cm baking dish and spread the glaze evenly.
Sprinkle the table with flour and transfer the dough to it. Roll out into a rectangle 0,5 cm thick.
Brush the rolled out dough with butter. Leave about 2 centimetres on top, grease with water.
Spread the filling evenly over the dough sheet, roll up tightly and secure. Cut the ‘roll’ into slices 5 centimetres wide.
Place the resulting snails cut-side down on the glaze, leaving a little space between them as they will double in volume. Cover with cling film and leave for 30 minutes.
Then preheat the oven to 175 °C. Place the baking sheet with the snails in the preheated oven for 20-30 minutes (the glaze should rise to the top and start to caramelize).
After removing the baking sheet from the oven, let stand for 5 minutes and tip the sheet onto a plate.