BAKERY / Bageri: Cinnamon Me!

OLD FASHION CINNAMON SNAILS / Gammeldags kanelsnegle
Adapted from Alletiders Kogebog 
24 pcs full size






tsk=demitasse spoon / spsk= large soup spoon

English
Metric
English
Danish
DOUGH / Dej
100g
100g
Butter
Smør
2c
5dl (300g)

Sødmælk
50g
50g
Yeast
Gær
10tbsp
1.5 dl.
Sugar
Sukker
1/2 tsk
1/2 tsk
Salt
Salt
2 tsk
2 tsk
Cardamom, ground
Kardemomme, stødt
800g
800g
Flour
hvedemel
Extra
Esktra
Extra flour for kneading
ekstra mel til æltning
FILLING / Fyld

150g
Butter
Smør
12tbsp
2dl
Sugar
Sukker

2spsk
Cinnamon Powder
Kanel, stødt
BRUSHING / Pensling (Egg Wash)

1
Egg,
beaten
Æg, sammenpisket
GLAZE / Glasur

100g
Powdered
Sugar
flormelis

1spsk+
Water, cold
Vand, koldt

1:  Heat milkand butter in a small pot over low heat until butter has melted and the milk iswarm to the touch. SPECIAL NOTE: The milk should be no warmer than the roomtemperature before you add the yeast. Otherwise, when yeast is added to aningredient of non-corresponding temperature, it will clump. Otherwise, you mayhave to strain your yeast/milk mixture through a sieve to rid yourself of theclumps. Remove from heat and allow it tocool, if necessary to room temp. Add the yeast to the milk and stir todissolve. Add sugar and salt stirring until sugar and salt are dissolved.
2:  Mix cardamomand flour together in a separate bowl. Add yeast mixture to flour a little at a time until you have a workableball of dough. Transfer to a floured work surface and knead the dough untilsmooth. Place in a large bowl with a cloth over it with plastic wrap and allow it to rise in awarm place for about 40 minutes.
beforeafter
3:  While thedough is rising, prepare the cinnamon filling. Blend room temperature butteruntil soft and then, gently stir in cinnamon and sugar. There should be asmooth creamy butter mixture with no visible chunks.
4: Once the dough has risen, sprinkle flour onto your worksurface again and cut the dough into two pieces. Roll each ball of dough outinto a large rectangle: 1cm (1/3”) thick x 20 cm (8in) in width x 45 cm (18 in)in length. 
Now split the cinnamon filling in half and divide that portion into equals portions and place at the center of the dough.  Now spread it out over the entire face of the dough making sure you cover the dough up to its edge 
 
NOW YOU HAVE TWO SIZE OPTIONS. Option One: Rollit up along the length of the dough and you get many small snails (as shown).
Option Two:Roll it along the short width of the dough and you get not so many large snails (not shown). The choice is yours. Using a pastry cutter, divide the roll into 1.5cm (1/2in) thick  pieces.  Place them onbaking sheets ‘with their tails/ends facing’ down making sure there is enoughspace between them to prevent them from baking into each other.  The number of snails/snegler will varydepending upon the size you chose to make. 
Next, allow them to rise once againas the dough did before under a cloth for about 20-30 minutes (they should expand to about 1/3 larger in size). 
5:  While theyare rising, prepare the egg wash and pre-heat the oven.
6:  When theyare ready, brush each piece with the wash before you place them into the ovento bake.  If you chose to make thesmall snails, you have the option here to place each piece into a large cupcakeliner, if you wish (I did not use them here).
7: Bake in preheated oven at 200 degrees C (400F) for 12-15minutes or until light golden.  As with any new recipe, keep an eye on the first batch to gage the heat of your oven and time to attain that perfect light golden hue.
8: Remove from oven and place on a rack to cool.  While they are cooling, prepare the sugar glaze/glazur for decorating them.  Once they have cooled enough to permit you to sprinkle the glaze on them without melting right off, add enough glaze to each to allow for a taste to every bite!
9: These tastebest when eaten the same day. However, they can be easily reheated the day after and they’relike fresh baked.
TIP: You can decoratethe brushed snails with chopped almonds or pearl sugar before you put them inthe oven if it should be extra festive…I prefer using the sugar glaze andadding slivered almonds.

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