Szneki z glancem: Polish iced yeast buns

Szneki z glancem are yeast buns topped with sweet icing. The buttery dough is left to rise, shaped into spirals and baked until golden. Let the buns cool so the icing can set slightly while the centres stay soft.

Ingredients

For about 12 buns:

• 500 g plain flour
• 25 g fresh yeast or 7 g dried yeast
• 250 ml lukewarm milk
• 70 g sugar and a pinch of salt
• 1 egg and 1 egg yolk
• 70 g melted butter, cooled
• 1 egg for brushing

For the icing, use 150 g icing sugar and 2 to 3 tablespoons lemon juice or water. Add the liquid gradually, as the amount absorbed can vary. Finely grated zest from a washed lemon is an optional addition to the dough.

Take the ingredients out of the fridge in advance. The milk should be lukewarm and the melted butter cool, so the ingredients combine without exposing the yeast to excessive heat.

Kneading the yeast dough

Mix fresh yeast with a teaspoon of sugar, a few tablespoons of milk and a tablespoon of flour. Leave for about 15 minutes until foamy. If using dried yeast, mix it directly with the flour, following the packet instructions.

Put the flour, remaining sugar and salt in a bowl. Add the milk, egg, yolk and yeast mixture. Knead until combined, then pour in the butter. Continue kneading for about 10 minutes. The dough should be soft and elastic; it may be slightly sticky but should not be runny.

Cover the bowl and leave it in a warm place for about an hour, until the dough has grown noticeably. The time depends on the room temperature. Use only as much extra flour on the work surface as needed, since too much will make the buns heavier.

Shaping the spirals and the second rise

1. Turn the dough onto a lightly floured surface and divide into 12 similar pieces.
2. Roll each piece into a rope about 25 cm long, then coil it loosely into a spiral. Tuck the end underneath to keep it from unrolling in the oven.
3. Arrange the buns on a baking tray lined with baking paper, leaving room for them to expand.
4. Cover with a cloth for 25 to 35 minutes, until visibly puffy.

Do not coil the ropes too tightly. Loose spirals have room to rise and retain their shape after baking. For a spiced filling, try these cinnamon rolls.

Baking and making the icing

Heat the oven to 180°C with top and bottom heat. Gently brush the risen buns with beaten egg. Bake for about 15 to 20 minutes, until golden on top, adjusting the time for their size and your oven. Transfer to a rack and leave to cool.

Mix the icing sugar with lemon juice or water, adding the liquid gradually until smooth and thick. Drizzle or brush it over the cooled buns. On hot buns, the icing will thin and may run off almost completely.

For a less sweet bake to serve with everyday toppings, see these homemade bread rolls. Szneki are best on the day they are baked, when their crust is delicate and their centres are soft.

Before baking, gently press the side of a bun. The indentation should slowly spring back. If it disappears immediately, give the dough a few more minutes. Place the tray on the middle shelf for even browning.

FAQ

Can I make them without fresh yeast?

Yes. Use the amount of dried yeast listed above. The dough needs to rise in the bowl and again after shaping. Watch its volume, as the times are only a guide.

Why are the buns hard?

Too much flour, a short rise or baking for too long can be responsible. Keep the dough soft and take the buns out when golden. Once cool, store them in a closed container.

Can I freeze szneki?

Yes. Cool and freeze them before icing, wrapped airtight. Thaw at room temperature and warm briefly to restore softness. Let them cool again before adding icing.