Saturday, 12 December 2015

cinnamon snails

A few weeks ago, a few months ago, Half a year ago, (damn this post has been a long time underway), I promised some of you the recipe for the pistachio chocolate escargots I made a few weeks ago (ahem) and here it is.


Because although they looked absolutely perfect on the pictures they were really quite complicated in the making (I still have nightmares about that pistachio cream) and not nearly as good at the good old cinnamon buns I've been making for the last 20 years... at least. In Danish we call them "kanelsnegle", meaning cinnamon snails because of their snail house shape. And it's no surprise that I'm finally making a blog post about them in the middle of winter. It's really not my favourite season & my trick to get myself sanely into spring is usually to eat my way through these cold months.

I baked these as a kid, it was probably one of the very first things I baked. Since then, I might have made them more than a hundred times. It's the perfect recipe when you have a large family and/or gluttonous kids as they're excellent for snack as well as brunch or just breakfast. I always make around 40 of them and they're usually gone within 48 hours.

This recipe will give you around 40 buns, but I recommend doubling up & putting half the dough in the freezer. That way all you have to do on a grey, rainy day is take it out, cut it into slices, into the oven & voila.

This is what you need:

For the dough:
- 125 g butter;
- 1/2 l milk;
- 750 g all-purpose flour;
- half a tsp salt;
- 180 g sugar;
- 1 fresh yeast cube (I don't recommend you replacing it with dry yeast as you'll find the snails to be very hard);

For the filling:
- 100 g melted butter;
- 180 g sugar;
- 4 tbsp of cinnamon

And now what:

Melt the butter, add the milk & stir till lukewarm. In a bowl, crumble the yeast & pour the milk mixture into it till it dissolves. Add salt, sugar & most of the flour. Knead the dough for a few minutes, cover & let rise for 40 minutes.

Knead the dough again, this time on lightly floured surface for at least 5 minutes. Roll it out into a large rectangle & spread out the melted butter on the entire surface. Sprinkle with sugar & cinnamon. Roll up dough until you have what looks like a large sausage. Cut into slices (around 1-1.5 cm) & place on a greased baking tray or sheet, Squash them a little bit with the palm of your hand & allow them to rise again for 20 minutes. Turn on the oven on 225 degrees Celsius.

I like my cinnamon snails to be shiny so I brush the slices with an egg wash that basically consists of one egg that I whip beforehand in a little bowl. That's it, now into the oven for about 10-15. The baking time really depends on the oven and the size of your slices, so make sure you keep an eye on them. I take them out when they are slightly golden.

Optional: Once the cinnamon snails have cooled down I like to mix icing sugar with water & make little decorations.

Other options: If you like, you can sprinkle with raisins, almonds, chocolate chips or almost anything you like before putting the buns into the oven.

With a lot of icing sugar:

With chocolate chips:

Bon app├ętit.

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