Roro's quick sweet fantasy – twin snails

Ingredients for 1 servings:

• 1 pack of yeast dough, from the refrigerated section
• 3 tbsp sugar
• some cinnamon, ground
• 2 handfuls of raisins
• 2 tbsp granulated sugar
• 50 g butter, melted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter over low heat (do not brown). Roll out the yeast dough and brush with the melted butter. Mix the sugar and cinnamon and sprinkle it with the raisins onto the brushed dough. Then roll the dough from the two narrow sides towards the center to form a double snail shape (like pig’s ears). Cut slices from the dough roll at intervals of approximately 1.5-2 cm. Place these on a baking sheet lined with baking paper and flatten slightly. Make sure there are plenty of spaces between them, as the dough will spread slightly during baking. Brush the tops with the melted butter as well. Sprinkle with the sugar. Bake the double snails in a preheated oven at 160°C (fan oven) for approximately 15-20 minutes. This mixture yields approximately 14 slices.