Snails House Cake Recipes

DANISH CINNAMON SNAILS

Steps:

• Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
• Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
• Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
• Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
• Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
• Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

SNAIL'S HOUSE CAKE

Steps:

• In a large mixing bowl combine yeast and warm water let stand 5 minutes; for yeast to soften. Stir in eggs, 1/2 cup sugar, 1/3 cup melted butter, salt and 1 cup flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can with the wooden spoon.
• Turn the dough out onto a floured surface, Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to greased surface of the dough. Cover; let rise in a warm place until double in size. (1 1/2 hours).
• Punch dough down. Turn dough out onto lightly floured surface. Cover and let rise for 10 minutes.
• Lightly grease a 13x9x2 inch baking pan; set aside. For filling, in a small mixing bowl combine almonds, candied orange peel, 1/2 cup sugar and 1/4 cup melted butter, set aside.
• Roll dough into an 18x10 inch rectangle. Brush with water. Spread filling over dough rectangle into a spiral, starting from a long side. Seal seam. Slice roll into 12 equal pieces. Place cut sides down, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30-45 minutes).
• Preheat oven to 350 degrees. Bake rolls for 20-25 minutes or until golden brown. If necessary, cover rolls loosely with foil for the last 5-10 minutes of baking to prevent over browning. Cool slightly on a wire rack; remove from pan. Serve warm.