Korvapuusti

Summary

Ingredients

• 500 ml milk
• 1 egg (s)
• 200 g suar
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 2 packs yeast (dry yeast)
• 200 g mararine
• 1 kg flour
• 1 cup butter, melt
• 1 cup cinnamon and sugar
• 1 egg (s)

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Instructions

1. Mix the milk, egg, sugar, cinnamon, salt and yeast together. Gradually add the flour and knead the dough. When the dough comes off the edge of the bowl, add the margarine. Then let the dough rise in a warm place until it has roughly doubled its volume. Preheat the oven to 200 degrees.
2. Meanwhile, roll out the dough in portions (approx. 2-4 mm thick). Brush with melted butter and sprinkle with cinnamon sugar. Shape the dough into a roll and cut about finger-thick slices from it. These snails then have to go briefly again.
3. Immediately before the snails come into the oven, they are brushed with egg and sprinkled with sugar or, optionally, cinnamon sugar. Bake in the oven for 10-15 minutes until the snails are golden brown.
4. The korvapuusti taste best, of course, warm and very fresh.

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