For a cold Autumn Sunday it can be great to enjoy a cup of hot tea together with a freshly baked cinnamon snail :-)
A bun dough for these cinnamon snails I use this recipe on classic buns. You can actually make this bun dough, and when afterwards divide into to two portion. One portion for buns and the seconds portion you turn into cinnamon snails.
Cinnamon snails: - 20 buns
- 650 g wheat flour
- 50 g sugar
- 120 g butter
- 25-50 g fresh yeast
- 50 g egg - or just use 1 egg
- 8 g salt
- 250 g milk
- 200 g soft butter
- 200 g brown sugar
- 2 teaspoons cinnmon
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
- Place the bowl on the stand-alone mixer.
- Start knead the dough at speed 1 for 8 minutes.
- Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
- Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
- Let the entire dough raise for approx 20-40/60 minutes under a damp cloth. 20 minutes for 50 g yeast and 40-60 minutes for 25 g yeast.
- Add the soft butter, brown sugar and cinnamon into a small bowl, mix it together using a cooking spoon.
- Divide the dough into two portions. Roll each portion into a square size with a height of 5-6 mm.
- Spread half the remonance/filling out on one dough portion. Roll the dough together.
- Slide the dough roll in a size of 2-3 cm.
- Place each dough piece with the filling facing upward in a muffin, as the filling will run away during baking.
- Let the cinnamon snail raise for second time for approx 40 minutes under a tea towel.
- Heat up the oven to 200'C.
- Bake the bun at 200'C for 15-20 minutes.
- Cold down the buns, before serving them with a nice cup of tea/coffee.