Danish Snails Recipes

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:

• 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 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.