This is the old-school real deal when it comes to cinnamon snails, in my book. Yep, we call them snails in Denmark.
They take a bit more time to make than my other cinnamon recipe, but they are worth it. If you’ve never had a sweet dough seasoned with ground cardamom, you are in for a treat.
The recipe makes 40 snails, so unless you have a big crowd to feed (or a bake sale) there will be plenty for the freezer too. Luckily they freeze well and what is better than being able to unthaw a couple to go with a nice cup of something warm on a cold afternoon?
Without any sugary glaze these are 6 SP a piece!
- 100 g butter
- 500 ml milk
- 50 g fresh yeast or 16 g (4 tsp)dried yeast
- 130 g sugar
- 1 tsp fine salt
- 2 tsp ground cardamom
- 800 g plain flour
- 150 g butter, at room temperature
- 170 g sugar
- 2 tbsp ground cinnamon
- 100 g powdered sugar
- approximately 2 tsp of water
For the dough add milk and butter to a saucepan and gently heat it until the butter has melted and the mixture is as warm as you pinky.
If using fresh yeast crumble it into a big mixing bowl and add the milk mixture. Stir to dissolve your yeast. Add sugar and salt and stir again till dissolved.
Add cardamom and flour and knead till a smooth dough forms. Let rise covered with a clean tea towel for 40 minutes in a warm spot.
While the dough is rising stir together the filling. It is important that the butter is really soft for this.
Split the dough evenly in 2 portions. Each portion is rolled out into a rectangle measuring 20cm x 30 cm.
Spread ½ the filling on each piece of dough. Make sure the filling is spread evenly and all the way to the edge.
Roll up each piece of dough from the wide end and cut into 40 even pieces.
Prepare at least 2 baking trays with baking paper. Lay the snails on the trays and tuck in the loose end underneath each snail. Cover the snails with clean tea towels and allow to rise for 40 minutes.
Preheat oven to 225C.
Bake the snails for 6-8 minutes.
Transfer to a rack to cool. If you want to freeze any snails make sure they are fully cooled before bagging them up.
For the optional topping simply mix the powdered sugar with a little water at a time until you reach the desired consistency. Put a small spoonful sugar glaze on each snail.
You can rise and bake the shaped snails in cupcake liners. The liners keep the delicious filling from running all over the baking tray. The liners also make the snails easier to transport.