Danish cinnamon buns - Kanelsnegle
Have a nice good evening! And a Happy New Year! I hope you started well in 2019. For myself, after all the contributions in the last year and my really very detailed review of the year in 2018, I took a one-week blog break. The job 1.0 has started again after my Christmas holidays and I had to get used to the normal work routine for the first time. Now I'm back and the first recipe in the New Year is traditionally a pastry. Today there are: Danish cinnamon rolls or Kanelsnegle .
I got the recipe from a very nice colleague. Her boyfriend studied in Denmark and they found the recipe in a Danish blog. After trying it was clear: that will be a blast. Already when she had the snails for the first time in the office, I was thrilled. So delicious sticky and with extra much juicy filling. The yeast pastry is not dry, but really nice and soft and loose. Unfortunately, the blog is gone, but the two of them have translated and sent me the recipe.
The great thing about the recipe is that it does not have long walking times but a great trick. No idea if it's because it's rather cold in Denmark ... But the cinnamon buns get into the cold oven to go on the tin. Then you simply tilt boiling water into a large casserole dish, place it in the oven, seal it immediately and the yeast particles can rise wonderfully! So if you have no underfloor heating or no hot bath, where you could put his yeast dough otherwise (I do not have both), this is a great and energy-saving trick. The water is simply boiled with the kettle and can then be used for something else. Really smart, is not it?
Danish cinnamon buns
Otherwise, the recipe is pretty simple. Unlike thick and fluffy American cinnamon buns, the Danish snails are baked one at a time without sticking together. They do not grow up but stay flat. That's why you can easily eat them out of hand. The cinnamon rolls are simply the perfect pastry for Sunday coffee or for guests. Or, of course, for dear colleagues in the office!
Scandinavian Cinnamon Rolls: Always with Cardamom!
You do not need many ingredients, but a spice MUST simply adhere to the Scandinavian cinnamon buns: ground cardamom! It gives the snails the typical taste together with the cinnamon. Finally, you can choose whether you sprinkle the cinnamon buns with coarse hail sugar. I did it on one piece and found it not only pretty but also delicious. Another option would be to sprinkle almond flakes on the snails before baking.The milk must not get too hot. Crumble the yeast into the milk and add the sugar. Stir well and let rest for 5 minutes.
Thoroughly mix the ingredients for the filling in a separate bowl.
Lay out a baking sheet with parchment paper and place the dough slugs on the sheet with enough space between them. Sprinkle some or all snails with hail sugar as you like.
Insert the baking sheet onto the middle rail of the cold oven. Place a large baking pan on the bottom of the oven. Boil 1-2 liters of water and pour immediately into the casserole dish. Close the oven door quickly so that no steam escapes. Put the slices in the oven for 20 minutes.
Remove the plate and baking dish from the oven and preheat the oven to 200 ° C top and bottom heat. Insert the slugs again in the middle and bake in the preheated oven for about 10-12 minutes until golden brown. Then cool on a wire rack.
Mix a icing out of powdered sugar and boiling water and distribute on the cooled cinnamon rolls as desired.
Air-tight, the snails will keep fresh for 1-2 days at room temperature.
Find more snail recipes here
Cinnamon Roll Casserole
Quick Cinnamon Roll Cake
Chocolate Yeast Slices with Roasted Hazelnuts