Danish Cinnamon Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- In the meantime, mix 50 g margarine, 50 g sugar, 2 teaspoons cinnamon and, if necessary, 40 g raisins.
- 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.
- 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.
- It is best to serve it warm.
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