Christmas Calendar 2019 Day 3 - Christmas cinnamon snails

I decided to Christmas twist these cinnamon snails by adding in chopped pecan nuts into the remonance filling. The flavour is already very much Christmas style due to the use of cinnamon in the filling.

Cinnamon snails: - 20 buns

Dough:

• 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

Remonance/filling:

• 200 g soft butter
• 200 g brown sugar
• 75-100 g pecan nuts - medium-fine chopped
• 2 teaspoons cinnamon

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. 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.
5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
6. 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.
7. Add the soft butter, brown sugar and cinnamon into a small bowl, mix it together using a cooking spoon. Afterwards stir in the chopped pecan nuts
8. Divide the dough into two portions. Roll each portion into a square size with a height of 5-6 mm. 
9. Spread half the remonance/filling out on one dough portion. Roll the dough together.
10. Slide the dough roll in a size of 2-3 cm. 
11. Place each dough piece with the filling facing upward in a muffin, as the filling will run away during baking.
12. Let the cinnamon snail raise for second time for approx 40 minutes under a tea towel.
13. Heat up the oven to 200'C.
14. Bake the bun at 200'C for 15-20 minutes.
15. Cold down the buns, before serving them with a nice cup of tea/coffee.