Savory Escargot Stuffed Buns Recipe

Name: Savory Escargot Stuffed Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the buns and the garlic butter; 3/4 cup water; 1 teaspoon dry active yeast; 1 tablespoon olive oil (plus a little more for coating the dough); 1 teaspoon sugar; 1 1/2 teaspoons salt; 2 cups bread flour ( plus more for kneading); 1 stick softened, salted butter; 2 large cloves garlic, crushed; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 tablespoon finely minced fresh parsley; For the topping and putting it all together; 1/3 cup extra virgin olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1 clove garlic; 1 can of 24 very large snails; The bun dough; The garlic butter

Servings: persons

For the buns and the garlic butter
3/4 cup water
1 teaspoon dry active yeast
1 tablespoon olive oil (plus a little more for coating the dough)
1 teaspoon sugar
1 1/2 teaspoons salt
2 cups bread flour ( plus more for kneading)
1 stick softened, salted butter
2 large cloves garlic, crushed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 tablespoon finely minced fresh parsley
For the topping and putting it all together
1/3 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 clove garlic
1 can of 24 very large snails
The bun dough
The garlic butter

1
["Warm the water to 100F to 105F degrees and stir in the yeast. Let stand for about 10 minutes and then stir in the sugar, salt and olive oil.", "In a medium bowl place the flour and stir in the liquid mixture. Form into a ball and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
2
Place the dough in an oiled bowl, cover and let rise until doubled in bulk.", "Meanwhile, make the garlic butter by combining the butter, garlic, basil, oregano, pepper and parsley.", "Place the olive oil, oregano, basil, salt and garlic clove in a mini food processor and process until the garlic is totally broken up. Set aside.", "Take the risen dough and form a long ""log"" and then cut it into 24 equal pieces.", "Take a piece of the dough and shape it into a flat circle about 1 1/2 to 2 inches in diameter. Place about a teaspoon of the garlic butter on the center, top with a snail and then wrap the dough around, carefully sealing. Place the little ball seam side down on a large parchment lined baking sheet. Repeat for the 23 other pieces.", "Brush each bun with a little of the olive oil topping and then let the buns rest for 30 to 45 minutes.", "Bake the buns in a preheated 400F oven for 15 to 20 minutes until lightly golden."]

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the buns and the garlic butter, 3/4 cup water, 1 teaspoon dry active yeast, 1 tablespoon olive oil (plus a little more for coating the dough), and more.

Yes, Savory Escargot Stuffed Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Escargot Stuffed Buns

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