Sour cinnamon snails with rich filling, it will never run out like this

ingredients

Cesto

800 g plain flour 100 g granulated sugar 100 g butter (melted, cooled) 500 ml milk (lukewarm) 42 g fresh yeast 1 pinch salt

Filling

100 g butter – room temperature 3 packets cinnamon sugar 2 tbsp ground cinnamon 2 tbsp icing sugar 1 tbsp salt

For spreading

1 egg

step

Sweet sourdough snails with cinnamon filling. Thanks to the secret ingredient, the filling won’t leak out during baking 🙂

1.

Crush the fresh yeast in lukewarm milk, add a teaspoon of sugar and let it rise.

2.

Mix the plain flour with the remaining sugar, add a pinch of salt. Add the melted butter (not hot) and the finished sourdough starter. Work the dough, shape into a loaf and cover with a clean cloth. Let the dough rise for 1 hour.

3.

Meanwhile, prepare the filling. Mix the soft butter with the icing sugar, add the cinnamon sugar, cinnamon and a teaspoon of salt. It will make the filling firmer and it won’t leak during baking 🙂

4.

Divide the risen dough in half. Roll out on a floured board, spread with half of the prepared filling and wrap. Cut into rounds and place on a baking sheet lined with baking paper. Do the same with the other half of the dough.

5.

Let the prepared snails rise for another 10 minutes, brush with beaten egg and bake at 200°C for about 20 minutes.

6.

Good taste!