Kanel snegle (cinnamon snails)
Kanel snegle, or cinnamon snails, are soft Danish pastries made with a buttery dough filled with sweet cinnamon sugar. This straightforward recipe guides you through preparing, shaping, and baking, resulting in delightful treats perfect for any occasion.
Cook time 10 min
Prep time 20 min
Ingredients:
1/2 cup milk (1% fat)1/3 cup butter
1/3 cup yeast
1 tbsp sugar
1 tsp salt
1 egg
1/2 cup brown sugar
2 tsp cinnamon
Kanel snegle, also known as cinnamon snails, are a delightful Danish pastry that pairs perfectly with a cup of coffee or tea. These sweet and aromatic treats are perfect for any occasion, whether as a breakfast pastry, a snack, or even a dessert. With a soft, buttery dough and a rich cinnamon filling, they are sure to become a favorite in your household. Follow this simple recipe to create your own batch of delicious kanel snegle.
Instructions:
- Warm the Milk and Melt the Butter: In a small saucepan, gently heat the milk until it is warm (about 110°F or 43°C). Add the butter to the milk and stir until it is completely melted. Remove from heat and let it cool slightly until it is lukewarm.
- Combine Milk and Yeast: Pour the lukewarm milk and butter mixture into a large mixing bowl. Crumble the fresh yeast into the bowl and stir until the yeast is dissolved.
- Add Sugar, Salt, and Egg: Mix in the sugar, salt, and the egg into the yeast mixture.
- Form the Dough: Gradually add in the flour, one cup at a time, mixing well after each addition until a smooth dough forms. The dough should be soft but not too sticky.
- Knead: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Mix the Cinnamon Sugar: In a small bowl, combine the brown sugar and cinnamon. Mix well to create the filling.
- Roll Out the Dough: Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a large rectangle, about 12x18 inches (30x45 cm).
- Add the Filling: Evenly sprinkle the cinnamon sugar mixture over the rolled-out dough, leaving a small border around the edges.
- Roll and Cut: Starting from the long side, carefully roll the dough into a tight log. Pinch the seam to seal it. Using a sharp knife, cut the log into 1-inch (2.5 cm) slices.
- Place on Baking Sheet: Place the slices, cut side up, on a greased or parchment-lined baking sheet. Leave some space between each piece as they will expand during the second rise.
- Cover and Let Rise: Cover the baking sheet with a damp cloth and let the cinnamon snails rise for about 30-45 minutes, or until they have doubled in size.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the cinnamon snails in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
- Cool and Enjoy: Allow the cinnamon snails to cool slightly on a wire rack before serving. They are best enjoyed warm and can be iced or glazed if desired.
You've now successfully created a batch of wonderful kanel snegle. These pastries are best enjoyed fresh out of the oven when they are warm, soft, and fragrant. Whether you serve them for breakfast, as a midday snack, or even for dessert, they will surely be a hit. Enjoy these Danish delights with your favorite hot beverage and share them with family and friends to spread the joy!
Kanel snegle (cinnamon snails) FAQ:
Kanel Snegle should be baked in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and cooked through.
The Kanel Snegle are done when they are golden brown on top and set in the center. You can also tap the bottom; if it sounds hollow, they are likely cooked through.
Yes, leftover Kanel Snegle can be stored in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute whole milk for 1% milk and use margarine instead of butter if needed. For a dairy-free version, use a non-dairy milk and butter alternative. Active dry yeast can replace fresh yeast with the same amount.
A standard baking sheet works well for Kanel Snegle. Make sure it’s greased or lined with parchment paper to prevent sticking. A half-sheet pan (approximately 18x13 inches) is ideal.
Cooking Tips:
- Ensure the milk is warm but not hot when mixing with yeast to activate it properly without killing the yeast.
- If possible, use freshly ground cinnamon to enhance the flavor of your cinnamon filling.
- Allow the dough to rise in a warm, draft-free place to ensure it doubles in size.
- For an extra touch of sweetness, consider drizzling a simple icing made of powdered sugar and milk over the top of the kanel snegle after they have cooled slightly.
- If you have any leftovers, store them in an airtight container or freeze them to maintain freshness. Reheat them in the oven or microwave before serving.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 8g
Carbohydrates 40g
Fiber 4.13g
Sugar 33g
Fat 18g
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