Apple cinnamon snails

Delight your family with the German emigrant alternative of the apple cinnamon snails.

In Brazil, apples are not as aromatic as here in Europe, but when baking cakes you hardly notice the difference.

Ingredients

Filling

• 100 g brown sugar (used in two 50 g portions)
• 3 peeled and diced apples
• 1 pinch of salt
• 1 pinch of nutmeg
• ½ teaspoon of cinnamon
• 1 pinch of clove powder
• 3 tablespoons of rum (54% or 1 tablespoon of straw rum)
• 100 g raisins
• 40 g corn starch (or potato starch)
• 50 g of water

Kneading dough

• 450 grams of 550 flour
• 100 g margarine
• 1 packet of dry yeast
• 100 g fine sugar
• 1 packet of vanillin sugar
• 1 pinch of salt
• 100 ml milk
• 150 ml of water
• 1 egg
• 60 g of sugar
• 1 pinch of salt

Frosting

• 130 grams of powdered sugar
• 1 tablespoon of lime juice
• 1 tablespoon of water

Preparation of the apple cinnamon snails

1. Knead the dough ingredients thoroughly for 12 minutes. It will look mushy.
2. Let rise for 60 minutes in a sheltered area.
3. Steam the apple pieces for 15 minutes.
4. After steaming, pour the result into a sieve. The apple pieces must be well drained before further use.
5. Roll up the dough with a thickness of almost 0.5 cm.
6. Spread the steamed apples with raisins over the batter.
7. Roll the dough and cut into thick slices.
8. Leave covered for 15 minutes and let the oven warm up to 175 degrees Celsius.
9. Bake for 25 minutes.
10. Take out of the oven and let cool for 15 minutes.
11. Scatter frosting over it.
12. Let rest for 45 minutes.