Snails Brioche Buns

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recipe by Amandine Chaignot https://www.amandinechaignot.com

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1067
based on 1 ratings

The cooking times vary according to the size of the mould you have chosen. The larger the mould, the longer it should be left to cook, even if it means lowering the oven temperature. Ensure that the snails are pre-prepared and taken out of their shells. User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 18, 2024

Ingredients

  • Fresh yeast icon
    Fresh yeast
    10 g
  • Unsalted butter icon
    Unsalted butter
    120 g
  • Fresh parsley icon
    Fresh parsley
    30 g
  • Garlic clove icon
    Garlic clove
    1
  • All purpose flour icon
    All purpose flour
    250 g
  • Sugar icon
    Sugar
    30 g
  • Fine salt icon
    Fine salt
    5 g
  • Egg icon
    Egg
    1
  • Milk icon
    Milk
    110 g
  • Snails icon
    Snails
    12

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Mold

Step preview

  1. Fit the Dough Tool
  2. Add the ingredients into the appliance bowl
  3. Knead until smooth and homogenous - 10 minutes, speed 2
  4. Then the next ingredients
  5. Knead – 5 minutes, speed 2
  6. Let rest – 10 minutes
  7. Divide the dough into equal pieces and place into the brioche moulds
  8. Let rest at room temperature – 1 hour
  9. Pre-heat the oven - 200ºC
  10. Add the ingredients into a medium bowl and mix until smooth
  11. Press the centre of each brioche with your finger to create an indentation
  12. Place a snail in each indentation and top with the parsley butter
  13. Bake – 6-10 minutes, 200ºC
  14. Serve
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