Snail bread
A loose interpretation of a Chelsea, a copycat attempt at a cinnamon roll, and indulgence of a four-year-old’s fondness for raisins
Ingredients
vegetable oil, for greasing
1/2 recipe of basic bread dough made up to step 5 of the method
75g unsalted butter, softened
75g light muscovado sugar
1 heaped dsp ground cinnamon
100g raisins
sugar syrup to brush over the cooked snail bread (50g sugar/50g of water brought to the boil in a small pan and left to cool)
Directions
See Basic Bread for the initial stages
Roll out the dough on a lightly oiled work surface to an oblong (A3 size and 1cm thick).
Put the butter, sugar and cinnamon into a pan over a gentle heat and stir together until melted. Spoon the buttery mix all over the rolled-out dough.
Distribute the raisins evenly over the buttery dough.
Roll the dough - landscape view - up into a long worm. With a sharp knife cut the dough “sausage” into 12 thick slices.
Place the whirly slices of dough, cut side up, touching and side by side, in rows of 3 or 4 on a greased and lined baking tray.
Lightly cover with a clean damp tea-towel and leave to prove for 30-45 minutes.
Meanwhile preheat the oven to 200C/gas mark 6.
Put the tray of buns into the oven and cook for 10 minutes, then turn down the heat to 180C/gas mark 4 and cook for a further 25 minutes.
Remove from the oven and brush the buns with the sugar syrup while still hot. Leave to cool on the tray. Best eaten on the day.