Cinnamon Snail Buns

Snail cinnamon rolls – detailed recipe cooking. Photo of the dish: Корэл ФонZumwalt Time: 2 hours. 40 min Difficulty: medium Quantity: 40 – 50 cinnamon rolls The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For the test:

• 1 liter whole milk
• 1 tbsp. vegetable oil
• 1 tbsp. granulated sugar
• 4 1/2 tsp (14 g.) Dry active yeast
• 9 tbsp. (1 kg.) Premium wheat flour
• 1 tsp with baking powder slide
• 1 tsp soda
• 1 tbsp. l salt

Stuffing for snail buns:

• 480 gr melt butter
• 1/4 Art. ground cinnamon
• 2 tbsp. granulated sugar

For glaze:

• 900 gr. powdered sugar
• 1/2 tbsp. whole milk
• 90 gr. melt butter
• 1/4 Art. strong brewed coffee
• 1/8 tsp salt
• 1 tbsp. l maple extract

Recipes with similar ingredients: milk, premium flour, cinnamon, icing sugar, coffee, maple extract

Recipe preparation:

1. Prepare the dough: mix milk in a large pan, vegetable oil and sugar. Put the pan on the stove and heat mixture to 40 ° C. Add yeast and let stand for 1 min
2. Add 8 tbsp to the pan flour and mix until smooth condition. Cover the pan and place in a warm place for 1 h
3. At the end of time, add baking powder, soda, salt to the dough and the remaining 1 tbsp. flour. Stir the dough until smooth condition. Ready dough can be stored in the refrigerator for 3 days.
4. Spread half of the dough on a floured work surface and roll out into a large rectangle, measuring 75 by 25 cm.
5. Pour a layer of dough 1 tbsp. ghee. Then sprinkle plentifully half cinnamon and 1 tbsp. Sahara. Starting from the wide end, roll the dough into a roll.
6. Cut the roll into 4 cm slices. It should be 20 – 25 rolls. Grease several baking dishes with ghee and place rolls in them with the cut side down. Repeat with the remaining test. Cover the dish with a kitchen towel and leave dough, rise for 20 minutes.
7. Bake buns in an oven preheated to 190 ° C in for 13 to 17 minutes, until golden brown.
8. Prepare the icing: mix sugar in a large bowl powder, milk, ghee, coffee, salt and maple extract. Stir until smooth. Glaze should turn out thick but flowing.
9. Pour the warm snail buns over the icing and leave until hardening.