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Kanel snegle (cinnamon snails)
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Prep Time:
20 minutes
20 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
30 minutes
30 minutes
Delicious cinnamon bread scrolls, ideal for snacking or lunch on-the-go.
Ingredients:
- 100ml milk
- 100g butter, cubed
- 50g compressed yeast or 2 tsp (14g/2 sachets) dried yeast
- 300g (2 cups) plain flour
- 20.00 gm caster sugar
- 1.20 gm salt
- Plain flour, extra, to dust
- 1 egg, lightly whisked
- 75g butter, softened
- 100g (1/2 cup, firmly packed) brown sugar
- 7.50 gm ground cinnamon
Instructions:
- In a saucepan, gently heat the milk and butter together until the butter melts, stirring occasionally. Remove from heat and allow to cool.
- In a small bowl, combine the yeast and gradually stir in the milk mixture until the yeast dissolves.
- In a large bowl, mix together the flour, sugar, and salt. Create a well in the center and pour in the milk mixture. Use a wooden spoon initially, then switch to using your hands to blend until a soft dough comes together.
- Transfer the dough onto a lightly floured surface and knead for 3 minutes until soft and stretchy. Then, place the dough in a bowl, cover with a tea towel, and let it rise in a warm, draft-free spot for 1 hour until it doubles in size.
- In a medium bowl, mix together the butter, sugar, and cinnamon using an electric beater until well combined.
- 1. Preheat the oven to 220°C and line a baking tray with baking paper. 2. Punch down the centre of the dough, then knead in the bowl for 20-30 seconds until smooth. 3. Divide the dough into 2 portions. 4. Roll out each portion with a lightly floured rolling pin to a 25 x 40cm rectangle, about 5mm thick. 5. Spread half of the cinnamon mixture on each rolled-out dough. 6. Roll each piece of dough into a log starting from a long side and trim the ends. 7. Cut the logs crossways into 2cm thick slices and place them on the lined baking tray. 8. Use the palm of your hand to slightly flatten each slice. 9. Repeat the process with the remaining dough and filling. 10. Allow the rolls to rest in a warm, draft-free place for 20 minutes or until doubled in size.
- Coat pastries with beaten egg, then bake until golden brown and cooked through, about 8-10 minutes. Transfer them to a wire rack to cool after removing from the oven.