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Nov 24, 2013

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.


20 comments:

  1. Lovely recipe.want to try soon.cinnamon flavor,wow.bookmarked.thanks for sharing.beautiful clicks akka

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  2. Hi,
    Looking at these pictures, I'm feeling to bake something.
    Thank you for reenergizing me. :)

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  3. Wonderful rolls. Nice presentations.
    I have moved to a new blog. Do visit when you get time.

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  4. pics r drool worthy .. never ever heard that such a dish existed. thanks for introducing to a new dish

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  5. wow, luks yum, will try making these....

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  6. wow, they look great sanghi.U have made it very well.loved its name :)

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  7. Cinnamon rolls look absolutely stunning.

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  8. snegal is new to know and looks absolute droolworthy...well explained

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  9. Looks very cute, they look perfect to me Sangee, not burnt..

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    Replies
    1. I did not picture the burnt one Hema, luckily got one neat one ;)

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  10. Very inviting and delicious looking rolls. Wonderfully taken pins as well.
    Deepa

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  11. Beautifully one.. nice clicks too.. thanks for sharing :)

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  12. my kids favorite breakfast. love it.

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  13. looks very flaky and yumy sangee..

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  14. delicious rolls with neat pictorials sangee!!!

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  15. very tempting. I am in love with them ,, thanks for sharing a wonderful recipe dear Sangeetha ;)

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  16. Perfect bakes :) rolls are so tempting and i love the stuffig

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  17. Wow, seriously am in love with ur kanel snegle Sangee, they are just mindblowing with prefect crust... well done..

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