March 05, 2012

Raisin "snail" with cinnamon

I receive a "wish" this week, when I was travelling together with a French colleague in France. She had heard from our joint French colleague working in Denmark, that we were ALWAYS eating cake at work, actually home-made cake !!!! This is quiet a statement !!!!! And she would really  like to taste home-made cake, next time she was in Denmark in connection with work.

French raisin snail from Paul
Therefore I have decided to bake something for her, as we are having some meetings in the beginning of the coming week. It will not be a cake, but a raisin snail with cinnamon, which is a sweet bun type. I a BIG fan of the French version of raisin "snail", and I actually have found a Danish version of these snails in the cooking book "Meyers Brød" by Claus Meyer, but my baking capabilities at present is not up to this demanding task of making Danish pastry, yet ! So therefore I mixing two recipes together creating these raisin "snails" in a bun version. The bun part is coming from "A piece of cake", while I have "Meyer Brød" as inspiration for the filling

Raisin "snails" with cinnamon: - 18-20 pieces

  • ½ tablespoon cardamon
  • 300 g milk
  • 10 g yeast 
  • 150 g sugar
  • ½ teaspoon salt
  • 150 g butter - soft
  • 1 egg
  • 675 g wheat flour
  • 125 g brown sugar
  • 125 g butter - soft
  • 10 g golden syrup
  • 10 g cinnamon
  • 75 g raisins
  • 1 egg for glazing 
  1. Heat the milk to max. 37'C.
  2. Add the cardamon to the milk.
  3. Stir the yeast into the milk. 10 g yeast for cold resting or 50 g yeast for warm resting.
  4. Add sugar, salt and egg into the milk mix.
  5. Add the flour into the milk mix.
  6. Knead the dough for a short time.
  7. Cut the butter into small pieces.
  8. Add the butter into the dough.
  9. Knead the dough and butter together. I usually knead for 10 minutes.
  10. Let the dough raise.
  11. Mix the soft, brown sugar, cinnamon and golden syrup together.
  12. Divide the dough into two parts.
  13. Roll the dough out, until to the height is 1 cm height.
  14. Spread half of the sugar-butter on top of the dough.
  15. Spread raisins on top.
  16. Roll the dough into a roll.
  17. Slice the roll into pieces, which is 3-4 cm.
  18. Place these slices into muffin form, so the butter is under control during the baking process.
  19. Let the raisin snails raise warm for 60 minutes.
  20. Heat the oven (conventional) to 200'C.
  21. Place the snails in the lower part of the oven.
  22. Let the snails bake for 20-25 minutes.

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