Danish Cinnamon Snails

Summary

Ingredients

For the dough:

• 0.5 ½ cube yeast (21 g)
• 4 tablespoons milk
• 40 g mararine
• 20 g suar
• 1 egg (s)
• 200 g flour
• 1 pinch salt

For the filling:

• 50 g mararine
• 50 grams sugar
• 2 teaspoons cinnamon
• 40 g raisins (if necessary)

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Instructions

1. Mix together the yeast, milk and sugar and let rise. Then add 40 g margarine, flour, egg and 1 pinch of salt. Knead all ingredients into a dough and let rise again.
2. In the meantime, mix 50 g margarine, 50 g sugar, 2 teaspoons cinnamon and, if necessary, 40 g raisins.
3. Roll out the yeast dough approx. 20 cm x 30 cm. Spread the cinnamon mixture on top. Roll up from the long side. Now cut the roll into 2cm thick slices. Place the slices on a baking sheet lined with baking paper and let rise one last time.
4. In the meantime, preheat the oven to 225 ° C top / bottom heat (hot air: 200 ° C). Put in the oven and bake on the middle rack for about 10-12 minutes.
5. It is best to serve it warm.