Snails with cinnamon
6 servings
45 minutes
Cinnamon rolls are fragrant pastries with a delightful combination of soft dough and spicy sweetness of cinnamon. This recipe originates from European cuisine and resembles classic cinnamon buns but is shaped into elegant spirals, making it particularly appealing. The golden crust hides a tender, slightly moist texture inside, while the warm notes of cinnamon evoke cozy memories. These rolls are perfect for morning tea or cozy evenings at home. They are easy to prepare, and their rich aroma can fill the home with a sense of comfort. The rolls can be served on their own or with honey, fruits, or cream, creating various flavor combinations. This recipe is a true delight for pastry lovers!
1
Sift the flour and make a well in it, where we break 2 eggs (for the third egg - separate the white, add the yolk to the dough), gradually add sugar (leave a third), and a pinch of salt can be added. Start kneading the dough, gradually adding warm milk. The dough should be dense.
- Wheat flour: 3 glasss
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Milk: 200 ml
2
Roll the dough to 5–7 mm.
- Wheat flour: 3 glasss
3
Add vegetable oil to the rolled-out dough and spread it evenly. Mix the remaining sugar with cinnamon and also distribute it evenly over the dough. Roll it into a log and cut into pieces about 1.5–2 cm thick.
- Vegetable oil: 2 tablespoons
- Sugar: 1 glass
- Ground cinnamon: 10 g
4
Grease the baking tray with vegetable or butter (whichever you prefer) and place the prepared snails on it, brushing with the remaining egg white (you can also sprinkle with sugar if desired).
- Vegetable oil: 2 tablespoons
- Chicken egg: 3 pieces
- Sugar: 1 glass
5
Bake at 180 degrees for 25-30 minutes until golden brown.