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Cranberry and cinnamon snail buns

Cranberry and cinnamon snail bunsReal Living
8 Item
25M
15M
40M

Ingredients

Method

1.Sift yeast, flour and cinnamon in large bowl. Stir in sugar and cranberries. Using a fork, whisk egg and yolk in a small bowl. Make well in centre of dry ingredients and add milk, egg and melted butter. Stir to combine.
2.Turn onto lightly floured work surface and knead for 5 to 8 minutes until a smooth elastic dough has formed. Return to bowl, cover with tea towel and set aside in warm place for 1 hour or until doubled in size.
3.Preheat oven to 190°C/170°C fan-forced. Punch dough and divide into 8 pieces using knife. Roll each piece into sausage shape 35cm long. Generously sprinkle top of sausage with cinnamon sugar and roll up to form snail shape. The cinnamon should be on the inside of roll. Pinch end to side of roll to seal.
4.Line a baking tray with baking paper. Place snails round side up on tray and flatten slightly. Cover with tea towel and set aside in a warm place for a further 30 minutes to prove.
5.Brush each snail with milk are bake for 15 minutes until golden. Remove from oven and allow to cool completely.
6.Meanwhile, mix icing sugar, vanilla and milk in a bowl. Drizzle over cool buns and allow to set before serving.

Makes 8

Note

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