Cinnamon-yeast snails

Ingredients for 1 servings:

• 500 ml milk
• 50 g yeast (fresh)
• 1 egg(s)
• 2 tsp salt
• 60 g sugar
• 250 g margarine or butter
• 1 tbsp cardamom
• 900 g flour (wheat flour)
• 150 g sugar
• 1 ½ tsp cinnamon
• 150 g margarine, possibly up to 250 g
• 1 egg(s)
• Almond(s), (shavings) and or sugar powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For breakfast, coffee or just like that

Dissolve the yeast in lukewarm milk. Add the egg, sugar, salt, cardamom, some of the flour, and softened/liquid margarine, followed by the rest of the flour. Knead the dough thoroughly and let it rise in a warm place until it has doubled in size. Knead the risen dough again. This removes any gas bubbles and allows the pastry to rise evenly. Roll out the dough into a rectangular sheet about 1 cm thick. Brush this with softened margarine. Sprinkle with sugar and cinnamon. Shape the dough into a log and cut diagonally into triangular pieces. Press down the top part (the narrowest part) with the handle of a knife or your finger. Let the pastry rise. Make sure there is no draft in the room. Brush the risen cinnamon rolls with beaten egg and sprinkle with almond flakes and/or sugar. Bake at 250°C for about 15-20 minutes. You can also vary the “contents,” using honey, Nutella, or simply butter and sugar. Some people prefer nothing at all, which can be used to form “rolls” or even braided bread.