Danish Snails Food

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 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 ROLLS)

Steps:

• Mix the yeast with the sugar, 2 tablespoons of flour and a 1/4 cup of milk and leave to rest for 10 minutes.
• Pour the rest of the flour into the bowl of your stand mixer with the cinnamon, cardamom and salt.
• Add the yeast and mix in the bowl of the stand mixer, using the hook attachment.
• Pour in the milk and vanilla extract slowly, while mixing.
• Add the butter and mix for 10 minutes on medium speed.
• Leave to rise for an hour covered with a towel or plastic wrap.
• Mix all the filling ingredients in a bowl.
• Punch the air out of the dough.
• Roll out the dough into a rectangle of roughly 12×18 inches.
• Spread the filling over the dough.
• Roll up the dough, being careful not to roll it too tightly, to obtain a 12 inches cylinder.
• Cut into 12 parts.
• Put on parchment paper, covered with a clean towel, and leave to rise for 30 to 45 minutes.
• Preheat oven to 400°F (200°C).
• Glaze the uncooked kanelsnegles with the beaten egg.
• Bake for 12 to 15 minutes.
• Remove from oven and leave to cool on a cookie cooler.

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.