Ekstra snaskede kanelsnegle, lige som de skal v\u00e6re \ud83d\ude42 <\/p>\n\n\n\n
Kanelsneglene laves i en bradepande for at holde p\u00e5 s\u00e5 meget af fyldet som muligt. <\/p>\n\n\n\n
Til bradepande ca. 35×35 cm
2,5 dl kold m\u00e6lk
25 g g\u00e6r
1 lille \u00e6g
525 g hvedemel
75 g sukker
10 g salt
6 g st\u00f8dt kardemomme (kan udelades)
75 g margarine<\/p>\n\n\n\n
Kanelremonce
150 g bl\u00f8dt sm\u00f8r
50 g brun farin
50 g sukker
\u00bd dl sirup
1 spsk kanel med lidt top
1 sammenpisket \u00e6g til pensling
Opl\u00f8s g\u00e6ren i m\u00e6lken. Tils\u00e6t \u00e6g, hvedemel, sukker, kardemomme og salt og \u00e6lt dejen i en r\u00f8remaskine i ca. 15 min.
Tils\u00e6t herefter margarinen i mindre tern eller smelt den og h\u00e6ld den i, og \u00e6lt i endnu ca. 15 min, til dejen igen er glat og slipper sk\u00e5len.
Lad dejen h\u00e6ve lunt og overd\u00e6kket med et fugtigt kl\u00e6de i 1\u00bd time.
Pisk sm\u00f8r, brun farin, sukker, sirup og kanel sammen. Rul dejen ud til et rektangel p\u00e5 ca. 30×50 cm (ca. 0,5 cm tyk). Sm\u00f8r remoncen ud i et j\u00e6vnt lag, rul dejen sammen, og sk\u00e6r den i 12 -15 lige store stykker. Sm\u00f8r en springform med sm\u00f8r, og stil kanelsneglene p\u00e5 h\u00f8jtkant t\u00e6t op ad hinanden heri. Lad dem h\u00e6ve lunt og overd\u00e6kket af et fugtigt kl\u00e6de i ca. 1\u00bd timer.
Pensl sneglene med \u00e6g, og bag dem i ca. 25 min ved 180 grader (Alm. ovn).
Pynt evt. med chokoladeglasur og hakkede pistacien\u00f8dder.
TIP. kan ogs\u00e5 bages i muffinforme<\/p>\n","protected":false},"excerpt":{"rendered":"
Ekstra snaskede kanelsnegle, lige som de skal v\u00e6re \ud83d\ude42 Kanelsneglene laves i en bradepande for at holde p\u00e5 s\u00e5 meget af fyldet som muligt. Til bradepande ca. 35×35 cm 2,5 dl kold m\u00e6lk 25 g g\u00e6r 1 lille \u00e6g 525 g hvedemel 75 g sukker 10 g salt 6 g st\u00f8dt kardemomme (kan udelades) 75
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