Snails with raisins puff buns

1. Remove the butter (40 g) from the refrigerator in advance.

2. Sift the wheat flour through a sieve into a separate bowl. Heat the water and milk to a warm state.

3. In a bowl, mix the sifted flour, water, milk and crumble a little fresh yeast. Mix it up. Add salt and sugar, and put a piece of softened butter. Then, using a special hook attachment, knead a soft and homogeneous dough.

4. Form a flat layer of dough and wrap it with cling film. Put the dough in the refrigerator overnight.

5. Put the remaining butter on a sheet of parchment and cover it with another sheet of baking paper. Using a rolling pin, roll out the oil into a layer about 1 cm thick . And put the butter back in the refrigerator again.

6. The next day, get the dough and roll it out into a thin square. Put butter on top of it, rolled into a layer, and wrap it in dough, bending the edges on the sides (like an envelope of paper). Roll out the dough again with a rolling pin and wrap in three layers. Put it in the refrigerator for 20 minutes.

7. After the specified time, take out the dough again, roll it into a thin sheet and wrap it in an envelope. Then roll it out again, fold it into 3 layers and put it in the refrigerator. In total, you need to make three such envelopes. It is thanks to such simple manipulations that the dough becomes puff and lush at the same time. After rolling out the dough for the last time, it is necessary to put it in the refrigerator for the whole night.

8. Rinse the raisins well and pour a small amount of rum. Also leave it overnight to soak.

9. On the day when the buns will be baked, it is necessary to prepare custard for them. To do this, pour milk into a small saucepan and add 1/3 sugar and vanilla sugar for flavor. Put a slow fire in a saucepan, stir the sugar and boil the milk. Remove from heat and cool for 15 minutes. In a separate bowl, beat the chicken egg and the remaining sugar with a mixer until fluffy foam. Then add the starch and mix. Pour the egg mixture into the hot milk in a thin stream, stirring constantly with a whisk. Then return the saucepan to a slow fire and cook the cream, stirring constantly, until thickened. Cover the custard with cling film so that it does not dry out.

10. Roll out the dough into a layer and cover with cooled custard. Put raisins on top. Then roll the dough into a roll and cut into circles about 1.5 cm thick. Cover the baking sheet with parchment and put the dough circles on it.

11. Place a baking sheet with buns in a cold oven. At the bottom of the oven, install a deep container with hot water. Close the oven and leave the dough to come up. It should increase by 2 times. Then get the baking sheet.

12. Turn on the oven at 170 degrees Celsius. As soon as the temperature reaches the updated mark, put the buns to bake for 20 minutes until golden brown.

Bon appetit!