Snail Buns 🐌

Looking for a fun twist to surprise your little ones for breakfast? Or wanting to add a big dollop of fun to their lunchboxes? Priscilla and her daughter Sophie are back to share with us this simple recipe for cute little snail buns!

Ingredients for 6 little snail buns Bread dough

Bread flour - 250g Sugar - 30g Salt - 4g Instant yeast - 3g Milk - 120g

Egg - Half an egg (26g) Unsalted butter - 48g (soften at room temperature)


Brown sugar - 25g (I've used Okinawa brown sugar for their unique flavor)


Chocolate pen for snails' eyes and smiles

Pretzel sticks as the snails' tentacles


1. Mix all ingredients except for butter in a bowl and transfer the dough onto a working surface and knead for around 10 minutes.

2. Add in butter and continue to knead until butter is fully absorbed forming a soft, smooth dough.

3. Shape the dough into a ball and place back into the bowl. Cover with cling wrap and leave in a warm place (~ 35C) until it doubles in size. (around 45 minutes)

4. With a bit of flour on your finger tip, poke your dough gently to see if the first proof is complete. It should bounce back just slowly and leaving an indent.

5. Measure 156g for the snails' bodies and the remaining dough portion is for their shells. Roll the Shell dough into a big ball and cover this with your bowl or cling wrap. Divide the 156g into 6 little doughs and also roll them into balls, cover and rest for 10 minutes.

6. Pick up Shell dough. Flip it upside down, use a rolling pin and flatten into a 18cm x 30cm rectangle.

7. Lightly spray water onto your rectangle and spread brown sugar filling onto the surface. Remember to leave a 1cm space on the top and bottom.

8. Roll your rectangle from top to bottom, don't roll this too tightly. Pinch the opening tightly.

9. Mark and cut the roll with 3cm intervals. Place them on your baking tray as the snails' shells. Flatten your doughs gently with your balms.

10. Snails' bodies: use your hands to roll them into long water droplet shaped doughs with one side larger as the head and the other pointy as the tail.

11. Use a rolling pin, lightly flatten the center to be in contact with the snails' shells. Spray water and place them on the baking tray.

12. Cover and leave for a second fermentation for around 35 minutes. 13. Preheat your oven to 180C. 14. Option to brush the doughs lightly with milk. Place them into the oven for 15-17 minutes.

15. Wait for the buns to cool down slightly then give your snails some smiles and faces.

Have fun and enjoy the caramelised brown sugar buns when they are fresh out of the oven!


Love, Chiwawa


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