Cinnamon Chocolate Swirls Recipe

In the interest of sharing, not least since I didn’t dream up the recipe, it was provided to me, I thought it a good idea to post the recipe for those cinnamon chocolate swirls (or snails, as the original Danish baker calls them).


Cinnamon Chocolate Snails (“kanelsnegle”) by Claus Meyer

recipe makes 12 snails.

For the dough:
250ml cold water
1 egg
1 ½ tsp instant yeast
500 g cold flour stored in the freezer overnight
60 g sugar
10 g sea salt
250 g cold butter for rolling

For the Cinnamon-butter spread (“kanelremonce“):
50 g marzipan
125 g dark brown sugar
125 g soft butter
10 g treacle
20 g powdered cinnamon
And also:
36 quality dark chocolate chips or
75 g chopped dark chocolate

Pour cold water into a bowl and dissolve the yeast in it. Mix the egg into the liquid as well, and then add the cold flour, sugar and salt. Knead the dough for 3-5 minutes by machine or by hand, until dough is firm and cold. Put dough in the fridge for 30 minutes.
Place the butter between two sheets of baking paper and pound it with a rolling pin to form a 20×20 cm square. Avoid overworking the butter, as it will go soft. Put the butter, wrapped with the baking paper, back into the fridge for 20-30 minutes.
Now roll the butter into the dough as for croissants: take the dough from the fridge and roll it out on a floured bench, so that it’s 3 cms wider than and twice as long as the butter square. Place the butter in the middle of the dough and fold the top and bottom flaps of the dough over the butter, so you end up with a square of dough encasing the butter. Push the dough together at the sides and across the seam at the middle, to seal in the butter, and put it back in the fridge again for about 30 minutes until it’s thoroughly cold.
Take out the dough, place it on a floured bench and gently roll the dough into an oblong shape, about 1 cm tall and roughly 50cm long. Fold the top third of dough over on itself and fold the bottom third over that, trying to avoid catching any loose flour in between. Now re-wrap in clingfilm and refrigerate for about 30 minutes.
Repeat the above step one more time, again letting the dough rest in the fridge for a further 30 minutes, before the final stage of rolling out. Continue with the next part (cinnamon butter spread) while the dough is chilling.

Cinnamon-butter spread
Rub marzipan and brown sugar together in a bowl until no clumps are left. Mix in soft butter and finally treacle and cinnamon. Don’t overmix the spread or it will boil and separate during baking.

Take the dough from the fridge, place it on a floured bench and roll it out into a rectangle measuring 40×25 cm, with the longer sides parallel to the bench. Spread the cinnamon-butter mixture evenly across the dough, only leaving a 1cm strip of dough at the edge closest to you. Roll the dough up, starting at the top, towards the edge with no spread, and using a pastry brush, brush a little water along the edge so that as you finish rolling up, you seal the edge against the dough roll. Now cut the dough roll into 12 “snails” (or swirls). Place snails on a baking sheet lined with baking paper, leaving space between them to allow expansion when rising and when eventually baking.
Let the snails proof until doubled in size; this will take 1-2 hours, and bake them at 210 celsius (190 fan assisted) for about 15-17 minutes. Remove the snails from the oven and immediately place a few chocolate chips or a sprinkle of chopped chocolate in the middle of each snail. Allow the snails to cool on a baking rack.

Tip: If you’d like taller snails simple bake them in a tall mold or ring. Cinnamon snails can be frozen raw without problems. Just make sure that they proof, for instance overnight in the fridge, until doubled in size. And then allow them to “wake” on the bench for an hour or so, before you bake them.

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