Custard & Raisin Snails

I was trying to mimic my former boss's (baker) "custard snails" that were the best snails I have ever tried around here. It's not overly too sweet and the consistency of the custard and the sweet bread were perfect. These snails always sold out during the day and the bakeries around the area started to copy lol.

Anyways, I had a lot of trouble finding a recipe that was easy and quick and to make. I didn't want to hang around too long for the yeast to prove for example over night.

I found this recipe from http://jodelibakery.netfirms.com but kind of alternated some of the ingredients according to what I had in the pantry. My custard filling wasn't pudding like consistency enough and it exploded while rolling it up. It went all gluggy and messed up my bench lol. Other than that the buns turned out very nicely.








CUSTARD RAISIN SNAILS by Jodelibakery

Makes 12

Dough:

* 3 cups of plain flour
* 50g castor sugar
* 2 tsp instant yeast
* 1 egg
* 180ml water
* 50g butter

Filling:

* 60g instant custard powder
* 120g milk
* 1/2 cup raisins

Sugar Glaze:

* 1 Part water and 2 part of sugar


Instructions:

1. Combine and blend flours, castor sugar, instant yeast, water and egg in a mixing bowl and knead for about 10 minutes

2. Add butter. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks

3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60 minutes until doubled in size.

4. At the meantime, prepare custard filling. Combine instant custard powder and milk in a mixing bowl. Use a hand whisk to stir till smooth and pudding-like custard is formed. Set aside. Put raisins in another mixing bowl. Add enough water to cover all raisins. Soak till raisins are soft. Drain well and set aside.

5. Use the “finger-tip” test to check if the dough has fully risen

6. Punch the dough down to release gases produced in the proving process. Rest for 5 minutes before going on to shaping.

7. Slightly grease working surface. Roll bread dough out to a 15 x 11″ rectangle. Spread custard on to dough and sprinkle raisins on custard. Roll dough up tightly to contain filling.

8. Using a sharp knife, divide roll into approx. 12 portions. Arrange on baking tray. Proof bread for 30-45 minutes or until double in size (it may take longer depends on weather).

9. Bake in preheated oven at 180 degC for 20-25 minutes.

10. While buns are baking, make the sugar syrup. Boil water and add sugar and mix. The mix should be a syrupy consistency. Cool and set aside.

11. Cool buns completely on wire rack and brush with glaze.

12. Store in container. Best served within 2-3 days.