Preheat an oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
For Filling: Combine butter and sugar then mix in cinnamon powder.
For Dough: Mix warm milk and yeast in a bowl then add in butter, eggs, cardamom powder, sugar, salt and 3 1/2 cups of the flour.
Mix with help of wooden spoon.
If dough sticks with hand, add remaining flour and mix well.
Cover bowl and allow dough rising about 40 minutes.
Transfer the dough to a floured surface and knead it until it's playable.
Divide the dough in two sections; roll each section into a rectangle shape about 1/2 inches thick.
Spread half filling on each rectangle.
Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up.
Roll it up nicely like swiss roll.
Cut out 1 inch pieces and put on baking sheet on a distance.
Let them rest about 20 minutes.
Bake the cinnamon snails in the preheated oven about 10 minutes or until golden brown.
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