Danish cinnamon snails

These are made in Sankt Peder’s Bageri the oldest bakery the Copenhagen.

Makes 9

For the dough

500 g strong white bread flour plus extra for dusting

10 g salt

10 g instant yeast

60 g softened unsalted butter

3 medium eggs

150 ml water

For the filling

3 tbsp ground cinnamon

150 g softened unsalted butter

250 g dark soft brown sugar

75 g plain flour

150 g ground almonds

For the water icing

200 g icing sugar, sieved

2 tbsp cold water

Caster sugar, to sprinkle

Place the flour in a large mixing bowl, add the salt to one side and the yeast to the other side.  Add the butter and eggs and three quarters if the water.  Stir together with your hands to make rough dough.  Add the remaining water if needed.

Tip the dough on to a lightly floured work surface and knead well for 5 minutes, until smooth elastic.  Alternatively, this can be done in a stand mixer using a dough hook.

Make the filling by beating all the ingredients together to form a thick paste.  Line two baking trays with parchment paper.

Tip the dough on to a lightly floured work surface.  Roll it out into a rectangle 5 mm thick and tack down the long side nearest to you by pressing it down on to the work surface with your thumb.  Dollop the pat the cinnamon paste over dough using your hands.  Roll the opposite long side of the dough towards you quite tightly of form a long cylinder.  Trim the ends to neaten.  With a sharp knife, cut the dough into nine thick rounds.  Place the rounds on the prepared baking trays, quite close so they will batch together when cooked, then place each tray in a clean plastic bag and leave to prove for 30-45 minutes.

Preheat the oven to 190c/gas 5.   When the snails have proved, bake for 20-25 minutes until golden brown.  Remove the buns from oven and them cool slightly before transferring them from the

trays to a cooling rack.

Make the water icing by stirring together the icing sugar and water and decorate the snails or just sprinkle over the caster sugar.

Paul Hollywood The Weekend Baker