Twisted snail buns

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 500 g Flour
  • 2 1/2 tsp Salt
  • 1 tsp Sugar
  • 20 g Yeast, fresh

• Oils & Vinegars

  • 50 ml Oil
  • 1 Olive oil

• Dairy

  • 150 ml Milk

• Liquids

  • 150 ml Water

Found on soulkitchenrecipes.com

Ingredients

• 500 g flour
• 150 ml milk
• 150 ml water
• 20 g fresh yeast
• 50 ml oil
• 1 ½ tsp salt
• 1 tsp sugar
• olive oil
• 1 egg
• 1 tsp salt

Directions

• In a bowl, whisk together water, sugar and yeast and let it sit for about 10 minutes. In large bowl add sifted flour, salt, milk, oil and add the yeast. Knead until you get smooth and elastic dough. Cover bowl with towel and let it rest until doubled in size, about one hour.
• After dough has risen, divide in 8 equal parts of dough and roll out each part into a rectangle of about 25 cm x 15 cm. Brush the dough with olive oil.
• Cut the dough into strips about 2 cm wide. Starting from the shortest end, diagonally roll the dough until you get a long roll, and then twist it around to shape it into a snail shell.
• Lay them on a baking sheet lined with baking paper and let the buns rest for about 30 minutes
• Whip the egg and salt together, and glaze the buns with the mixture. Sprinkle sesame or caraway seeds on the top and bake in the oven about 15 minutes at 200 degree C or until golden brown.