Old-fashioned cinnamon snails

Ingredients for Old-fashioned cinnamon snails

Instructions for Old-fashioned cinnamon snails

To prepare the Old-fashioned cinnamon snails recipe, please follow these instructions:

Butter and milk warmed to the butter has melted and the milk is finger warm. Break into pieces in a bowl and dissolve the yeast in the warm milk. Sugar and salt added and stir into sugar and salt are dissolved.

Cardamom and flour added dough kneaded and supple. Raises the covered for 40 minutes.

Meanwhile, stir the filling together.

The dough is divided into two pieces, each rolled out into a rectangle (about 20 x 30 cm). The filling is distributed on the two rectangles and the rolled tightly together from the General page. Each roll cut into 20 pieces.

The loose "snip" at each snail bend under the snail and the added with "snippen" down on a baking paper lined plate or in small paper molds. After the highlights covered in 40 minutes.

Slugs brushed with egg and bake in preheated oven at 225 degrees c. alm. oven in 6-8 minutes.

The cooled snails overdrawn with glaze.

Tips:
You can embellish the penslede snails with chopped almonds or Pearl sugar before you put them in the oven, if it must be extra festive.