Cinnamon Buns

For the cinnamon buns, it is best to boil the potatoes until soft the day before, press and let cool. Put the flour, salt and potatoes in a large bowl and make a well in the center.

Crumble in the yeast and make a damp with a little warm buttermilk and cane sugar. Let it rise, then add the remaining ingredients and knead into a nice dough. Cover the dough and let it rise again.

Meanwhile, prepare the filling. To do this, mix melted butter with buttermilk, and extra cane sugar with cinnamon. When the dough has risen enough, sprinkle the work surface with flour and roll out the dough into a rectangle.

Brush with the butter-milk mixture and spread the sugar-cinnamon filling on top. Now roll the dough tightly from the long side and cut wide rolls (around 3-4 cm) with a sharp knife. Place the snails on a baking tray and brush with a little buttermilk.

Let them rise briefly in the oven at 50-70°C. When the snails have reached a nice size, increase the temperature to about 180°C hot air and bake the cinnamon snails for about 25 minutes until the surface of the cinnamon snails is nice and crispy-gold.

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