Ingredients
5 dl milk, lukewarm
50 g/1 sachet yeast
125 g soft butter/1.25 dl oil
1 tsp coarse salt
85 g (1dl) sugar
2 tsp cardamom/few drops of vanilla essense
750 g/13.5 dl flour
Filling
125 g soft butter
85 g (1dl) sugar
2 tbsp cinnamon
Glaze
1 egg yolk
1 tbs milk
1/8 tsp coarse salt
Preparation
Heat up the milk until lukewarm, pour it into a bowl and dissolve the yeast in it. Add butter/oil, salt, sugar, cardamom/vanilla and flour. Knead the dough until smooth and elastic. Let the dough rise, covered, for about 15 min.
Filling: Mix butter, sugar and cinnamon.
Split the dough in 2 and roll out the first half in a rectangle (app. 30x45 cm). Spread half of the filling on one half of the dough. Fold the dough in half from the shortest end. Fold again so that the dough is now app. 30x11 cm. Cut the dough in 2 cm wide strips - app. 15 strips. Twist every strip until it is app. 20 cm long and twirl it into a snail (fold the end under snail). Put the snails on baking trays with baking paper and let them rise, covered, for app. 20 min. Repeat with the second half of the dough and filling. Whisk egg yolk, milk and salt and glaze the snails. Bake in the middle of the oven for 8-10 min. at 250 degrees Celsius. Let the cinnamon twirls cool off on a cooling tray.
