First of all, mix the dry ingredients well in a bowl and add the egg and butter on top. The yeast is crumbled onto the flour and the warmed milk is poured over it. (Or you can make a yeast dough as you are used to).
Then the whole thing should be kneaded for 15 minutes. (After 10 minutes I got a cramp and stopped). Now cover with a (damp) cloth and let rise for 30 minutes in a warm place.
The dough has now risen to around twice its size. You take it out and look for a large work surface. There you roll out the dough approx. 3 mm thick, rolling pin-wide (approx. 35 cm) and definitely one long. The thinner, the more coils the snails have, but don`t overdo it.
Now brush the dough, which has been rolled out as rectangular as possible, with butter. I did that with a knife like a sandwich and smeared about 50 g. But you can also take more (up to 100 g). And now the cinnamon, please don`t save here. If the dough no longer shimmers through and you can only see cinnamon, this is by no means too much.
Now you roll up the dough again with your hands and make a sausage. When this is done, you cut the roll into approx. 1 cm wide slices and place them in cardboard molds or on a baking sheet with baking paper, brush them with the egg yolk and sprinkle them with the sugar.
Now let the snails go for another 60 minutes. They swell to a considerable size. Shortly before the end of the walking time, you heat the oven to approx. 230 degrees, which is nice and hot. When this is heated up, bake the snails for 6 minutes (no longer).
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