Danish cinnamon snales 🙂

P1040724P1040728I am particularly fond of these pastry! Actually, I’m fond of many Danish pastries and there will be a special place for them in the pages of this blog. I’ve been in Denmark for one year and a half, at first with the Erasmus Project and then thanks to the Leonardo Project, to complete my university studies . This country has a special place in my heart; very different from Italy, it has allowed me to learn about new cultures and meet new people, I will never forget it!

Talking about food … well … we are Italian and very attached to our dishes and traditional recipes. However, some Danish dishes are really tasty, the fish is great, the bread is present in many forms and types and desserts … fantastic! Rich in cinnamon, ginger, whole grain flours, and of course, butter 😉 but when you eat them once in a while … or they are prepared in the original way or do not eat them at all!

Here we have the recipe!

Preparation time: 10 minutes + 1 hour and a half of leavening – Cooking time: 20 minutes – Difficulty: medium

Ingredients (about 20 nuts) :

350g flour 00
25g fresh yeast
150 ml milk
1 egg
50g soft butter
50g brown sugar
vanilla bean
2 tablespoons of cinnamon powder
a pinch of salt

125g soft butter
50g caster sugar
75g brown sugar
1 tablespoon of cinnamon

200g icing sugar
2-3 tablespoons of hot water


Heat the milk with the vanilla bean to flavor it , then remove the bean and dissolve the yeast cube. In a bowl, sift the flour, add the sugar and the yeast dissolved in milk. Mix and incorporate the egg, butter, cinnamon, salt. Form a soft dough (if it sticks to your hands, add a bit of flour) and let rise in a warm place for about 30 minutes (photo 1) .



Meanwhile, prepare the stuffing: mix the butter with sugar and cinnamon until creamy. After the rising time, roll out the dough with a rolling pin to a thickness of about 1/2 cm, spread the butter cream (photo 2) and roll up to obtain a “sausage” .



Cut the wheels to a thickness of about 1cm and place on a baking sheet, leaving space among them (photo 3) .



Let rise for another 30-45 minutes, covered. Preheat the oven to 180 ° C and, when the snails will be doubled in volume, bake for about 20 minutes. The scent which envelop the kitchen will be irresistible 😉


You can enjoy them hwen they are lukewarm… or cover with frosting made ​​by mixing the icing sugar and water until the mixture is thick.



god appetit og … farvel! ;-)

Nutritional Suggestions: Cinnamon. The spices and seeds are prominent in Danish pastries, but the cinnamon is the qeen! We can find it in sticks or powder, but still, the finest quality, derived from the bark of a shrub native to Sri Lanka, which still remains the most important producer in the world.

A bit of history: imported by Marco Polo during his travels in the Far East, in Europe, cinnamon was, for many centuries, used only in the kitchen: his unmistakable scent was in fact used for flavoring food and drink, and even today this drug is mainly used for confectionery products. The unmistakable scent was the main feature of this plant is confirmed by the very meaning of the word cinnamon, which comes from the Arabic word Kinnamon: literally ” fragrant “. Today it is used in many areas: the essential oil is suitable for deodorizing and purifying, in the form of mouthwash is also used in stomatitis and gingivitis, we find in herbal products reserved to digestive problems and  influenza.

From the bio- active point of view , cinnamon can help to keep low the amount of sugar in the blood, counteract high blood pressure and even reduce the excess weight. Also, a British study has linked the benefits of this spice with the ability to take control of type 2 diabetes. We can use then hypoglycemic properties of cinnamon, most often using this ingredient to flavor dishes, together with a balanced diet, more varied and low in simple sugars and excess of salt.

Source: http://salute.leonardo.it/spezie-orientali-la-cannella-molto-piu-che-un-aroma/


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