Cinnamon snails

ingredients

70 g butter 70 g caster sugar 240 ml lukewarm milk 560 g plain (spelt) flour 4 g salt 4 g cinnamon ground 1 pk fresh yeast 1 pk egg

Filling

100 g butter 120 g semolina sugar 11 g ground cinnamon

progress

Excellent cinnamon snails from mom.

1.

Place sugar, lukewarm milk and melted butter in a bowl. Stir together and add the crumbled yeast. Stir again gently and leave under a tea towel in a warm place for 15 minutes to rest.

2.

Then add 420 g flour, egg, salt, cinnamon and work into a dough. Add the rest of the flour and knead the dough for about 5 minutes until it is no longer sticky. Let the dough rest in a warm place under a tea towel for at least an hour.

3.

Place the flour on a board and turn out the dough. Roll out the dough to about 30×50 cm. Brush with melted butter, sprinkle with sugar and cinnamon. Roll up the dough and cut it into about 2-3 cm thick snails using a string.

4.

Transfer them to a baking tray where you can let them rise for 15-20 minutes and finally bake them until golden at 190°C for about 15-17 minutes. After baking, they can be drizzled with honey mixed with water for shine.