The mention of cinnamon snails probably makes you drool, but you quickly apply the handbrake, saying that they are too fattening. But you can also prepare the popular yeast dough cake with a kiss of cinnamon in a less caloric way; how, we will trust you below.
Cinnamon Snails, who breed less? Yes please! Otherwise, the swimsuit season is still a long way off, so you shouldn't be burning all over when you bite into it fluffy, soft and still warm snails, which go perfectly with morning coffee and tea. The preparation will take you about three hours (but not effective time), but you will be handsomely paid for it.
Ingredients for approx. 15 cinnamon snails, which are less fattening:
- dough:
- 1 package of fresh yeast (42 g)
- ½ spoon of honey
- 340 g of honey
- 0.3 dl warm water
- 2.5 dl of almond milk
- pinch of salt
- 1 egg
- 2 tablespoons of olive oil
- 190 g of whole wheat flour
– cinnamon filling:
- 2 tablespoons of cinnamon
- 1 tablespoon molasses, cardamom or maple syrup (optional)
- 340 g of honey
– glaze (optional):
- honey
- chopped nuts
Preparation
Mix the yeast, warm water and half a teaspoon of honey in a bowl and let it stand for about 5 minutes. Add the almond milk, remaining honey, olive oil, eggs and flour to the mixture and mix well. Then mix in the flour with a spatula. When the spatula has done its job (when it can't be mixed anymore), let your hands take over its task. Knead for about a quarter of an hour to create a homogeneous mixture. Coat the ball with a thin layer of olive oil, cover it and let it rise for one hour at room temperature. Then knead the mass again and let it rise for another hour. This is followed by the final kneading and re-rising, which lasts only 10 minutes. During this time, prepare the filling, which you make by mixing all the listed ingredients.
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On a floured surface, roll the dough into a rectangular shape, cover it with the filling, but leave one side "empty". When you've wrapped it all the way, brush the edge with water to hold the thing together and keep the mass in place. Cut the roll into three-and-a-half-centimeter-thick pieces, and then place them individually in a baking tray lined with baking paper. The pan should be large enough, as the dough will rise. When the snails are lined up on the baking sheet, cover them again and let the chemistry work for another hour. Then heat the oven to 190 degrees Celsius. If you decided to sprinkle something on the snails, now is the right time to do it. Leave them in the oven for 15 to 18 minutes. Serve them chilled and drizzled with honey.
