Cinnamon-yeast snail muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm the milk lukewarm. Put flour, salt, egg and oil in a bowl. Add yeast and milk and knead everything into a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes. Grease the hollows of a muffin tin (12 hollows) well.

2. 2

   Coarsely chop the almonds. Melt brown sugar and 50 g butter in a pot. Stir in honey and stir everything until smooth. Spread the mixture on the bottom of the wells. Sprinkle almonds on top. Melt 50 g butter. Mix 75 g sugar and cinnamon. Knead the dough once more. Roll out rectangularly (approx. 35 x 37 cm) on a floured work surface. Spread with the melted butter and sprinkle with the sugar mixture. Roll up firmly and cut into 12 pieces. Press the rolls slightly flatter and place them in the hollows.

3. 3

   Knead the dough once more. Roll out rectangularly (approx. 35 x 37 cm) on a floured work surface. Spread with the melted butter and sprinkle with the sugar mixture. Roll up firmly and cut into 12 pieces. Press the rolls slightly flatter and place them in the hollows. Let rest for 10 minutes. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Turn out the muffins onto a plate and let them cool down

4. 4

   40 minutes waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
34 g

FATS
12 g

PROTEINS
4 g