Cinnamon snails
Ingredients:
Dough:
50 g. Yeast
100 g. Butter
3 dl. Milk
1 tbsp. Sugar
1 tsp. Salt
500-600 g. Wheat flour
Course of action:
Crumble yeast in a bowl. Melt butter in a saucepan and add milk. When it is lukewarm, pour it into the bowl together with yeast. The yeast is dissolved in this and other ingredients are added. Add flour a little at a time.
Knead well and let the dough rise for 30 minutes. While the dough rises, make the filling.
Filling:
150 g. Butter
200 g Farin
15 g. Cinnamon
Mix all ingredients well.
When the dough has risen, roll it completely flat with a rolling pin, approx. 1/2 cm. High in a roughly rectangle. The filling is spread and the dough is rolled up. Cut it into approx. 7-10 cm. All depending on how big cinnamon snails you want. Line an ovenproof dish with baking paper and place them in this with a little distance from each other. Let them proof for another 30 min. Bake them in a preheated oven at 200 degrees for 12-15 minutes.
While the snails are baking, make the topping.
Toppings:
50 g. Butter
100 g. caster sugar
Melt butter and mix with icing sugar in a bowl. When the cinnamon snails have cooled down, the topping can be added. Then sprinkle with crushed Oreos.