Kanel snegle (cinnamon snails)

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To get started behind this particular recipe, we must prepare a few components. You can have Kanel snegle (cinnamon snails) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kanel snegle (cinnamon snails):

1. 100ml milk
2. 100g butter, cubed
3. 50g compressed yeast or 2 tsp (14g/2 sachets) dried yeast
4. 300g (2 cups) plain flour
5. 1 tbsp caster sugar
6. 1/2 tsp salt
7. Plain flour, extra, to dust
8. 1 egg, lightly whisked
9. 75g butter, softened
10. 100g (1/2 cup, firmly packed) brown sugar
11. 3 tsp dome cinnamon

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Steps to make Kanel snegle (cinnamon snails):

1. Place the milk and butter in a saucepan exceeding low heat. Cook, stirring, for 2 minutes or until butter melts. cut off surgically cut off surgically remove from heat. Set aside to cool.
2. Place the yeast in a small bowl. Gradually ensue mount up the milk mixture, stirring, until the yeast dissolves.
3. enlarge the flour, sugar and salt in a large bowl. Make a capably skillfully in the centre and mount going on the milk mixture. Use a wooden spoon, unconventional your hands, to merger captivation until quantity total up and a soft dough forms.
4. reduction of view the dough onto a lightly floured surface and knead for 3 minutes or until sleek slick and elastic. Place the dough in a bowl. Cover subsequent to a tea towel and set aside in a warm, draught-free place for 1 hour to prove or until doubled in size.
5. Meanwhile, to make the cinnamon filling, use an electric beater to emphasis the butter, sugar and cinnamon in a medium bowl until combined.
6. Preheat oven to 220°C. Line a baking tray taking into consideration baking paper. Punch adjacent to the centre of the dough in imitation of your fist. Knead in the bowl for 20-30 seconds or until smooth. Divide into 2 portions. Use a lightly floured rolling attach to roll out the dough to a 25 x 40cm rectangle, virtually 5mm thick. deposit subsequent to half the cinnamon mixture. Starting from a long side, roll pastry into a log. Trim ends. Cut crossways into 2cm thick slices and place a propos tray. Use the palm of your hand to flatten slices slightly. Repeat with enduring dough and filling. Set aside in a warm, draught-free place for 20 minutes or until doubled in size.
7. Brush pastries subsequent to egg and bake in oven for 8-10 minutes or until brown and cooked through. cut off surgically remove from oven and transfer to a wire rack to cool.

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