Danish Cinnamon Snails Food

DANISH CINNAMON SNAILS

Steps:

• Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
• Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
• Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
• Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
• Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
• Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

KANELSNEGLE (DANISH CINNAMON BUNS)

Steps:

• Heat up the milk, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don't want to kill the yeast! Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn't do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
• Combine the egg, egg yolk, sugar, vanilla extract, cardamom, and salt in a large bowl. Mix well.
• Add the milk and yeast mixture to the egg mixture and whisk to combine.
• Slowly add the flour, stirring with a wooden spoon. Once the dough starts to come together, you can start kneading.
• Add the softened butter and knead until smooth and elastic, probably around 5-10 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you prefer not to get your hands messy and covered in butter, feel free to use a stand mixer for this step. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
• Cover and let your dough rise for about 45 minutes, or until doubled in size.
• For the filling, combine softened butter, brown sugar, cinnamon, and salt and stir together until you get a smooth paste.
• Once your dough has doubled in size, roll it out into a rectangle that is about a quarter of an inch (0.5cm) thick.
• Spread your filling evenly on top and roll it up into a log. You'll want to roll from the shorter edge of the rectangle, so that your buns have more swirls. (TO MAKE TWISTS: Instead of rolling up your dough, fold it in half from the bottom - then cut into about 12 equal sized strips. Start twisting the strips, then wrap around itself twice and tuck the end of the strip through the middle.)
• Cut the log into 1-1.5 inch (3cm) thick pieces.
• Here is where you can customize the recipe: place the pieces (swirl side up!) close together in a buttered baking dish for gooey, American-style cinnamon buns, or separate them (plenty of space in between!) on two baking sheets lined with parchment paper for more of a crispy, Danish-style cinnamon snail.
• Cover the buns loosely with cling film or a clean dishtowel and let them rise another 45 minutes. In the meantime, preheat your oven to 350 degrees F (175 degrees C).
• Make your egg wash (1 egg whisked together with a splash of water until there are no more gloopy streaks of egg white), then brush over the buns and bake for about 15 minutes. Once they are done, let them cool.
• Combine powdered sugar and water/milk until you reach your desired icing consistency. Remember, a little bit of liquid goes a long way, so start with a cup of powdered sugar and a tiny bit of water or milk! Pour or drizzle over the kanelsnegle and enjoy!

DANISH SNAILS

Steps:

• Roll dough to a 12 by 20-inch rectangle. Spread with soft butter and sprinkle with brown sugar, pecans, and cinnamon. Roll up from 20-inch side, and cut into 12 pieces. Place pieces, cut side up, in muffin pans lined with paper muffin cups. Proof percent and egg wash. Bake at 375 degrees about 25 minutes. Cool and drizzle with water icing.

DANISH CINNAMON ROLLS (SNAILS)

Steps:

• Heat the milk up to approx. 30 degrees. Add the 2 tablespoons of sugar and the dry yeast. Whisk it thoroughly and place it in a warm spot until it bubbles up. It usually takes 10 - 15 minutes. Then the yeast will be activated.
• I assume you knead the dough on the machine. Add flour, sugar, the mixture of milk and yeast from step one, salt, cooled melted butter, eggs and vanilla seeds to the bowl. Then knead the dough at medium speed until it releases from the sides of the bowl. It is in this step that you can add extra flour if you think the dough looks too soft.
• I usually knead the dough for about 10 - 15 minutes before it is ready.
• When the dough starts to release from the sides of the bowl, pick it up and transfer to a second bowl greased with a little oil. Position it in a warm place and let it raise to double size. It usually takes an hour.
• As the dough raises, prepare the filling for the cinnamon snails. Mix brown sugar, soft butter and cinnamon in a bowl. Mix it thoroughly and set it aside.
• When the dough is rised, transfer it to a table sprinkled with flour. The dough may seem a bit sticky, so it is important with the flour. Sprinkle flour on the dough and roll it out to a square of approx. 50 x 50 cm with a rolling pin. Then spread the filling gently into an even layer on the dough.
• Gently roll the dough from one edge to the opposite into a cylinder shape.
• Find a roasting pan approx. 22 x 33 x 5 cm and cover it with baking paper. Now cut the cylinder into 15 equal sized snails and place them in the roasting pan. It doesn't matter they are a bit close. We want them to raise upwards during baking. It is a good idea to use a piece of sewing thread to cut the pieces. This avoids pressing the dough flat. You make a loop around the dough and tighten.
• Now the cinnamon rolls have to rise again. Place them in a warm space and cover them with a cloth. Let them rise to double size. It should take 30 - 40 minutes depending on the temperature. While the buns are rising, the oven is preheated to 190 degrees celcius.
• Place the roasting pan in the middle of the preheated oven and bake the cinnamon rolls for 20 - 25 minutes until slightly golden on top.
• Allow the snails to cool and mix the powdered sugar, cocoa and boiling water to make the icing. Decorate the snails with sugar icing and enjoy them with someone you love.

CINNAMON SNAILS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff.
• Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads.
• Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

DANISH SNAILS

Steps:

• Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
• On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.

DANISH DOUGH

Steps:

• In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 1 pound, 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.
• Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.
• Paddle remaining 3 1/2 sticks butter with 2 tablespoons flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it reaches the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
• Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
• Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.