Step 4: Roll and Fill
- Once risen, punch down the dough to release excess air.
- On a floured surface, roll the dough into a rectangle about 12×16 inches.
- Spread the softened butter evenly over the surface.
- Mix the sugar and cinnamon in a small bowl, then sprinkle it generously over the buttered dough.
Step 5: Shape the Sugar Snails
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 1-inch thick slices to form individual snails.
- Place the slices cut-side up on a parchment-lined baking tray, leaving space between them to expand.
Step 6: Second Rise
- Cover the snails lightly with a towel and let them rise again for 20–30 minutes.
- Preheat your oven to 350°F (175°C) while the snails are rising.
Step 7: Bake
- Bake the snails in the preheated oven for 15–20 minutes, or until they are golden brown and the sugar has caramelized slightly.
- Remove them from the oven and let them cool for 5–10 minutes.
Step 8: Optional Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the warm snails for an extra sweet touch.
Tips for Perfect Sugar Snails
- Even rolling: Roll the dough as evenly as possible to ensure uniform snails.
- Don’t overbake: Keep an eye on them; overbaking will dry out the soft interior.
- Flavor variations: Add a few raisins, chocolate chips, or nuts for variety.
- Serving: Best served warm, fresh from the oven, with a cup of tea or coffee.
Sugar Snails are irresistible little spirals of happiness — soft, buttery, and full of cinnamon-sugar goodness. They’re perfect for sharing, gifting, or enjoying as a sweet personal treat. With this step-by-step method, even beginner bakers can make bakery-style Sugar Snails at home!
If you want, I can also make a version with a picture guide showing each step to make it super easy to follow. That usually makes the article feel like a bakery tutorial.
Do you want me to do that?
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