cinnamon snails

I am supposed to be reading today, but I've done everything but read. I thought I would cook some cinnamon snails, thinking to myself it will be nice to read with a nice aroma in the air. I made up the dough and left in the fridge while I cleaned up a little. I ended up cleaning the microwave, swept and mopped my dirty floors, cleaned the toilet and dusted! It is now 3pm and trying to get reading done while the kids are here will be hard. But the cinnamon snails were needed, fingers crossed I actually get to eat one.







I have tried other cinnamon snail recipes but this is the best one!

Cinnamon Snails
3 cups plain flour
pinch salt
2 tbsp sugar
250g butter
30g compressed yeast
1/2 cup lukewarm milk
3 egg-yolks

1. Cream yeast with 1 tsp of the sugar. Add lukewarm milk, let stand in warm place 5 minutes.
2. Sift flour, salt and remaining sugar into bowl; rub in butter until mixture resembles fine breadcrumbs.
3. Add egg-yolks to yeast mixture, beat with beater for 3 minutes. Add to flour mixture, mix to a soft dough. Wrap dough in aluminium foil, refrigerate several hours or overnight.
4. Remove from refrigerator half-an-hour before dough is to be used. Roll out dough onto lightly floured surface. Spread walnut filling evenly over dough.
5. Roll up carefully as for swiss roll. Slice roll into 12 even slices, place into greased paper lined tin. Cover with clean cloth, let rise in warm place 15-20 minutes.
6. Bake in hot oven 15 minutes, reduce heat to moderate; cook further 10 minutes or until golden brown. When cold, drizzle over prepared icing.

Walnut Filling:
125g walnuts
1 cup sugar
1 tbsp cinnamon
2 egg whites

1. Place finely chopped walnuts, sugar and cinnamon into bowl; mix well. Beat egg whites until soft peaks form, fold into walnut mixture.

Icing:
Place 3/4 cup sifted icing sugar and tsp butter in bowl; gradually beat in milk until icing is of pouring consistency. Stand bowl over a saucepan of simmering water. Stir constantly until icing is shiny.