Cinnamon Snail Wafers

Name: Cinnamon Snail Wafers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 1/2 cube fresh yeast (21 g); 115 g Sugar; 65 g Butter or margarine; 1/4 l Milk; 500 g Flour; 1 pinch Salt; 1 egg (size M); 3 TSP ground cinnamon; 7-10 Tbsp Flour; 7-10 Tbsp Oil; 18 long, colourful lollipops

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

1/2 cube fresh yeast (21 g)
115 g Sugar
65 g Butter or margarine
1/4 l Milk
500 g Flour
1 pinch Salt
1 egg (size M)
3 TSP ground cinnamon
7-10 Tbsp Flour
7-10 Tbsp Oil
18 long, colourful lollipops

Directions

1
Mix yeast and 15 g sugar. Melt 40 g fat in a pot, remove from heat and add cold milk. Put the flour in a bowl. Add 25 g sugar, salt, egg, lukewarm fat milk mixture and yeast.
2
Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes.
3
Melt 25 g fat in a pot. Mix 75 g sugar and cinnamon. Briefly knead the yeast dough with your hands and roll out into a rectangular plate (approx. 38 x 40 cm) on a floured work surface.
4
Brush the plate with the liquid butter, leaving an approx. 2 cm wide edge on one long side. Sprinkle the dough evenly with the sugar-cinnamon mixture. Roll up the dough sheet to the uncoated long side and press the seam edge down well.
5
Cut the roll into 18 approx. 2 cm thick slices and put a lollipop stick in each slice. Press the slices flat with your hands.
6
Preheat a waffle iron for Belgian waffles (2 square waffles of 10 x 10 cm each) and spread with oil. Place 2 cinnamon buns on each stem in the waffle iron and bake at medium heat until golden brown.
7
Bake all the cinnamon buns one after the other, cleaning the waffle iron in between (cinnamon-sugar caramelised in the waffle iron).