Cinnamon Snail

My love for Scandi goes beyond interiors, I also love their food and what better than a Danish Cinnamon Snail and coffee for a weekend treat.

DANISH CINNAMON SNAIL

Makes 7

INGREDIENTS
300ml whole milk
1 tsp ground cardamom seeds (about 25 pods)
50g butter
425g plain flour
7g fast action yeast
60g caster sugar
1/4 tsp fine salt
2 eggs
Demerara sugar

FILLING
75g butter, softened
50g dark brown sugar
2tsp cinnamon
1/2 tsp salt

METHOD

Warm the milk and cardamom seeds in a small pan just below the boil. Then remove from the heat and stir in the butter.

Mix together the flour, yeast, caster sugar and salt in a large bowl. Make a well in the dry ingredients and add 1 lightly beaten egg and stir, once the milk has cooled slightly, strain and add to the bowl and stir together to form a soft dough.

Tip on to a lightly oiled work surface and knead for five minutes, it will be very soft at first but keep going. Wipe down the bowl and lightly oil then add the dough back to the bowl, cover and leave for 30 minutes.

Meanwhile, make the filling by beating together all the ingredients until soft and easily spreadable.

Grease a cake tin if making bun cake or a baking tray if making individual swirls.

Roll the dough our on a lightly floured surface into a rectangle roughly 35cm x 25cm. Smear the filling across the dough with your hands and then starting from a long edge roll into a swiss roll and then cut into seven slices.

Arrange in a cake tin, evenly spaced out or baking tray (if making individual buns), cover and leave to prove for 30 minutes, until the dough springs back when prodded gently.

Meanwhile, heat the oven to 200⁰C. Brush the buns with a lightly beaten egg and sprinkle with demerara sugar then bake for 25 minutes or until golden brown.

Recipe adapted from a recipe in The Guardian by Felicity Cloake.

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