Cinnamon snails from sour dough
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ingredients
2 handfuls semi-coarse flour 1 kg plain flour (ideally T650) 6 dl milk 1 cube yeast 8 tbsp sugar 1 tsp salt 2 tbsp oil
Filling
cinnamon sugar granulated sugar ground cinnamon
step
1.
Sieve the flour into a larger bowl and make a well in the centre to make the starter. Prepare the sourdough starter with about half of the lukewarm milk, yeast (can also be dried), and sugar. Set aside in a warm place for at least 10 minutes.
2.
Add the rest of the milk, salt and oil. Work the dough with your hands and cover with a clean tea towel. Set aside in a warm place (at least an hour)
3.
Preheat the oven to 180 degrees. Divide the dough into 4 parts and roll each part into a rectangle. In a bowl, make the cinnamon mixture – you can either use just cinnamon sugar or granulated sugar with cinnamon, but this is done by eye and I don’t have it measured. Brush the top of the dough with a little oil to help the cinnamon mixture stick. Sprinkle the mixture over the dough, make a roll, cut and place on a pre-greased baking sheet. Bake for about 20 minutes.
4.
Good taste!
