At a glance
You're making tender, spiral-shaped buns filled with strawberries, honey, and sugar that bake until golden with a delicious caramelized crust. The dough takes about 90 minutes to prepare and rise, while baking comes together quickly in just 25 minutes—though you'll want to place a tray underneath to catch any berry juice that bubbles over.
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Yeasted dough
Prepare the yeasted dough in the usual way. Once it has risen, roll it out into a rectangle.
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Roll and slice
Spread with the filling and scatter over the chopped strawberries. Roll up like a strudel and slice into rounds. This batch made enough for a 12-cup muffin tin plus 6 more, which I baked on a baking tray.
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Muffin cases
Grease the tin or line it with paper cases. I had quite a bit of filling left over (I made more than stated in the recipe), so I spooned the extra into each cup.
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Strawberry Swirl Buns – A Spring Dessert
bohynekuchyneIngredients — what you'll need
You only need 11 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
328 kcal
Calories
46 g
Carbohydrates
14 g
Fats
7 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
That's exactly what my daughter called them. Once she popped hers out of the paper case, it really did look like a snail shell. Apart from that, though, they have nothing to do with snails! They're wonderfully soft and fragrant, with sugar that caramelises around the edges together with the strawberry juice, melting deliciously in your mouth. You can use other fruit too – peaches, plums… whatever's in season.
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One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
