Cinnamon nail - long-lasting

Ingredients for Cinnamon nail - long-lasting

Instructions for Cinnamon nail - long-lasting

To prepare the Cinnamon nail - long-lasting recipe, please follow these instructions:

The evening before:
Remove the butter to the remoncen from the refrigerator to keep it soft.

Dissolve yeast in the cold milk. Add melted butter, salt, sugar and cardamom. Then add the flour gradually while stirring well.

Erase the dough well and then roll it out on the table in a rectangle (about 20 x 30 cm).

Now make the remoncen by mixing butter, sugar and cinnamon. The mass is lubricated to cover 2/3 parts of the dough. It should not cover the whole dough as the butter otherwise runs out when the snails come into the oven.

Roll the dough together from the wide side. Then cut it into 16 pieces. Put a piece of baking paper on a tray or plate that may be in the fridge. The pieces are laid on the paper and then pressed flat with your hands. Brush them with water.

Next day: Take the tray out of the refrigerator and lift the paper onto a baking sheet. Brush the snails with eggs. Bake in a preheated oven at 200 c for 15-20 minutes until golden.

tips:
When the snails are cooled they can be iced with icing.