Cinnamon snails (Skillingsbolle)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Dissolve yeast in it. Add 50 g flour and stir until smooth. Cover the dough and let it rise in a warm place for about 30 minutes. Stir 6 egg yolks, 80 g sugar and 100 g fat for about 3 minutes until creamy.

2. 2

   Mix 500 g flour, salt and cardamom. Add egg mixture and flour to the pre-dough and knead well. Cover the dough again and let it rise in a warm place for about 30 minutes. Knead the dough well on a floured work surface and roll out to a square (45 x 45 cm). Melt 100 g fat and spread on top. Mix 100 g sugar and cinnamon and sprinkle on top. Roll up the dough. Cut the roll with a sharp knife into 20 slices of approx. 3 cm thickness. Put cinnamon snails on 2 baking trays covered with baking paper. Whisk the rest of the egg yolk, brush the snails with it and sprinkle with 2 tablespoons of sugar.

3. 3

   Roll up the dough. Cut the roll with a sharp knife into 20 slices of approx. 3 cm thickness. Put cinnamon snails on 2 baking trays covered with baking paper. Whisk the rest of the egg yolk, brush the snails with it and sprinkle with 2 tablespoons of sugar. Cover and leave to rise in a warm place for about 30 minutes. Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes. Let them cool down on a cake rack

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
31 g

FATS
11 g

PROTEINS
5 g