Spiraled pastries of buttery laminated dough swirled with cinnamon sugar and finished with a sweet glaze — Denmark's signature bakery treat.
Instructions
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1
Mix flour, yeast, sugar, cardamom, and salt. Add warm milk, egg, and butter. Knead 10 min until smooth.
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2
Cover and let rise 1 hour until doubled.
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3
Roll dough into a large rectangle (40x50cm). Spread with soft butter, sprinkle with brown sugar and cinnamon.
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4
Roll up tightly from the long side. Cut into 12 equal pieces.
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5
Place cut-side up on baking sheets, flatten slightly. Cover and let rise 30 min.
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6
Bake at 200°C (400°F) for 12-15 min until golden. Mix glaze and drizzle over warm snails.
Did You Know?
Danish bakeries sell kanelsnegle so large they barely fit on a plate — the bigger, the better, according to Danish tradition.
The Story Behind Kanelsnegle
Kanelsnegle evolved from the Danish "wienerbrød" (Vienna bread) tradition brought by Austrian bakers in the 19th century. While related to Swedish kanelbullar, Danish cinnamon snails use a richer, more laminated dough. They are the most popular item in Danish bakeries (bagerier) and essential to the afternoon coffee ritual.
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