Kanel Snegle / Kanelbullar (Swedish Cinnamon Snails/Rolls)

For this Month's We Knead to Bake we are baking Kanel Snegel or Swedish Cinnamon Snails. This bread contains two spices - cardamom & cinnamon which gives amazing flavor and taste to the snails. Aparna suggested to try both Snail shaped rolls and the twisted buns, so I tried both but the last minute Baking did not helped me this time and everything was not to my satisfaction and also the snails got burnt. Somehow I managed to take few pictures with a snail for today's post and definitely will be making it sometime soon. Anyway thanks Aparna for suggesting this wonderful bread recipe. Even though it burnt we loved it :) Now off to the recipe..

Recipe Source : My Diverse Kitchen  Preparation Time : 12 hrs

Baking Time : 15 minutes

Yields : 20 snails/rolls

Ingredients
For Starter

1. Bread Flour or All Purpose Flour     2 cups
2. Yeast    2 tsp( i used Instant Yeast)
3. Warm Milk    1 cup

For The Dough

1. All Purpose Flour    2 cups
2. Salt    1 and 1/2 tsp
3. Caster sugar   1/3 cup
4. Cardamom   6-8 pods(powdered)
5. Butter, softened     4 tbsp
6. Milk     1/2 cup (or as needed to make a soft dough)

For The Filling

1. Butter,softened     5 tbsp
2. Light Brown Sugar     1/2 cup
3. Cinnamon powder     2 tsp
4. Almond, coarsely ground    1/4 cup

For Brusing
1/4 cup milk or Egg wash

Method
Starter

• Mix starter ingredients to form a sticky dough. Place it in an oiled bowl, Cover loosely and keep it in refrigerator overnight. The dough will rise quite a bit.

For the Dough

• About 30 minutes before making the dough the next day, remove the starter from the fridge and keep at room temperature. 

• In  a medium sized bowl mix flour, caster sugar, cardamom powder, salt and mix well and keep aside.

• Tear starter into pieces and take in a food processor or bowl. Add flour-sugar mixture, mix to combine. Next add softened butter and knead to form a soft dough. I felt the dough was dry so i had to add 1/2 cup milk and knead to a soft and smooth dough and keep it aside for 10 minutes.
• Meanwhile Mix all the ingredients for filling & keep aside.

• After that Turn the dough to a floured surface and roll it as a (20 x 12)rectangle shaped disc and spread the filling over it. Tightly roll the dough and then slice into 20 pieces using a sharp knife.

• Place the pieces on a greased baking sheet and allow to rise for about 10 - 15 minutes until they are puffed up, but not swollen. 

• Brush with milk and bake in a 400 F preheated oven for 15 minutes until they are golden brown and sound hollow when tapped.
• Place on wire racks to cool. Serve it warm or at room temperature. 
• You can also freeze the extras if needed.

This is off to Aparna's We Knead to Bake # 11 and to Priya & Veena's Lets Brunch on Sundays Event.