Mini Snails
Marie Skogström- Many small
- 20 min
- 2 hours 20 minutes
Small but deliciously satisfying—have one, have two, have lots! Perfect for young and old alike. Want some freshly baked mini pastries to go with your coffee on a day when you “can’t be bothered” to bake? Freeze the rolls before the second rise, and then all you have to do is take them out, thaw them, let them rise, and bake them whenever the mood strikes.
4/5
263 VotesHere's how:
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1
Heat the milk to about 25 °C and dissolve the yeast in it. Add the remaining ingredients.
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2
Knead until the dough is smooth and elastic, about 10 minutes in a mixer or 20 minutes by hand.
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3
Cover the bowl with plastic wrap and let it rise for about 30 minutes.
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4
Roll out the dough to a thickness of about 0.5 cm into one large rectangle or two smaller ones.
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5
First, spread butter on the dough, then add the almond filling, cinnamon, and vanilla sugar. Roll up the dough and cut it into buns of the desired size.
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6
Place in muffin tins and let rise on a baking sheet covered with plastic wrap for about 60–90 minutes.
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7
Brush the buns with the egg mixture and sprinkle with pearl sugar and, if desired, sliced almonds.
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8
Bake in the middle of the oven at 220 °C for about 7–8 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 500 g (about 5 dl) milk
- 900 g (about 15 dl) all-purpose flour
- 135 g (about 1.5 dl) granulated sugar
- 150 g butter
- 70 g (about 0.5 dl) white syrup
- 9 g (about 1.5 tsp) salt
- 13 g (about 1 tbsp) cardamom
Filling
- 150 g butter, at room temperature
- 200 g Odense almond paste
- cinnamon
- vanilla sugar
Brushing
- 1 egg, beaten with 1 tablespoon of water and a pinch of salt
Garnish
- granulated sugar
- optional: almonds, sliced
The recipe comes from
kronjast.se
