Scoricoví snails is a Czech expression for sweet rolls commonly served in northern Europe and also in North America. In Sweden it is called Kanelbulle, in Denmark Kanelsnegl, in Norway Kanelbolle, Skillsingsboller or Kanelsnurr, in Finland this roll is called Korvapuusti and in Estonia Kaneelirull.
Ingredients:
For the dough:
560 g
of plain flour
70 g
of melted butter
70 g
granulated sugar
4 g
cinnamon
4 g
salt
1 pk
of egg
1 bag
dried yeast
240 ml
td>moist milk
For filling:
120 g
of cane sugar
100 g
15 g
of cinnamon
For the topping:
120 g
powdered sugar
8 g
butter
tr>
30 ml
milk
1 tbsp
of maple syrup
Start:
Place the sugar in a bowl, pour in the lukewarm milk and also the melted butter. Stir everything together and add the sachet of dried yeast, mix, cover with a clean cloth and leave, in a warm place, to rest for 15 minutes. After a quarter of an hour, add 420 g of plain flour, the eggs, salt and cinnamon and work into a dough, which will stick, but it is better to put the ingredients directly into the bowl of the processor from the start, using the kneading hook. Finally, add the rest of the flour and process the dough for another 4-6 minutes or so, until the dough starts to pull away from the bowl on its own.
Remove the dough from the robot bowl, work it through by hand and then place the lump of dough in a clean bowl in a warm place. Leave to rise for about 1 hour, then work the dough again and put it back in the bowl, leave to rise for another 1 hour.
On a floured work surface, roll out a sheet of dough about 30×50 cm. Brush it with melted butter, sprinkle with cane sugar and finally with cinnamon. Carefully roll the dough into a roll and cut into 2.5-3 cm wide snails, place them side by side in a baking dish, where they are left to rise for 30 minutes under a cloth towel.
Before baking, brush the snails with beaten egg, put the baking dish in an oven heated to 180-190 °C, let bake for 17-20 minutes, just until golden brown.
After baking, let the cinnamon snails cool down, then pour the glaze prepared by mixing powdered sugar, melted butter, milk and a tablespoon of maple syrup over the cooled snails.