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I have made these cinnamon snails many times and they come out great each and every time. The recipe is from the lovely Sally at Sally’s Baking Addiction .

In Denmark we tend to eat cinnamon snails not for breakfast, but in the afternoon with a hot cup of something nice. Growing up there was nothing better than getting home from school on a stormy, cold and wet afternoon to find the house house smelling of freshly baked cinnamon snails.

For those on Weightwatchers these snails are 7 SP a piece without any glaze.

Ingredients:

Dough:
345 g flour
3 tbsp sugar
1 tsp fine salt
2 1/4 tsp dried yeast
120 ml water
60 ml skimmed milk
40 g butter
1 egg

Filling:
45 g butter, softened
50 g sugar
1 tbsp ground cinnamon

Method:

Place butter, milk and water in a small saucepan and melt the butter over low heat.

In the bowl of a stand mixer add flour, sugar, yeast and salt. When the melted butter mixture is 40 degrees Celsius (pinky-warm) add it to the dry ingredients with the egg and knead till a soft dough forms. Turn the dough out on a lightly floured surface and knead by hand for a couple of minutes. Let the dough rest under a clean tea towel for 10 minutes.

For the filling, mix together sugar and cinnamon in a small bowl.

Roll out dough evenly in a rectangle measuring 20 cm x 35 cm. Spread the soft butter over the surface of the dough and sprinkle all the cinnamon sugar on top.

Roll the dough up from the long edge and cut into 12 evenly sized snails.

Grease a pie dish and place the snails in it. Cover the dish with aluminium foil and allow to rise in a warm spot for 60-90 minutes.

Preheat your oven to 190C.

Remove the foil and bake for 20-25 minutes. Cover the top with aluminium foil for the last 10 minutes, so the snails don’t get too dark on top.

Allow to cool a little and serve while still warm.

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