Cinnamon snails with rosehip jam

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 125 g Butter
  • 150 ml Milk
  • 400 g Flour
  • 50 g + 5 tablespoons sugar
  • 1 pinch Salt
  • 1/2 cube (21 g) fresh yeast
  • 1 egg (size M)
  • 1/2 TEASPOON Cinnamon
  • 250 g Rose hip jam
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour

Directions

  1. 1

    For the dough melt 50 g butter. Add milk. Put flour, 50 g sugar and salt in a bowl. Stir yeast and 1 tablespoon sugar until liquid. Add lukewarm milk-fat-mixture, yeast and egg to the flour and knead all ingredients with the dough hook of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour until the volume of the dough has doubled

  2. 2

    Melt 75 g butter. Mix 4 tablespoons of sugar with cinnamon. Grease a muffin tin (12 wells). Knead the dough once more. Roll out rectangularly (approx. 34 x 46 cm) on a floured work surface. Spread with butter and sprinkle with 3 tbsp. cinnamon sugar. Spread the jam on the dough and spread it, leaving the upper longer side about 1/4 free. Roll up from the lower long side. Cut the roll into 12 pieces

  3. 3

    Place in the greased and floured hollows of a muffin tray. Brush with remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Leave to cool in the tin for 20-25 minutes. Then carefully remove from the trays

  4. 4

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
320 kcal
CARBS
48 g
FATS
12 g
PROTEINS
5 g