Cinnamon snail(A type of Danish pastry)

Makes 10-12 rolls


Ingredients:
For dough
300g white flour
100g butter
200ml milk
1 tbsp sugar
14g powdered dry yeast
pinch of salt (optional)
For filling
100g butter
100g brown sugar
2 tbsp cinnamon powder
2 tbsp dry shredded coconut

Procedure: 
The dough
1. Take the butter and milk in a saucepan over a low heat. Slightly warm it, stir until butter melts. Remove from the heat.
2. Combine the flour, sugar, salt and yeast in a large bowl. Make a well in the center and add the warm milk mixture.
3. With your hands, mix and forms a rough dough.
4. Tip out the dough on to a floured work surface and knead until it forms soft and silky dough.
5. Place the dough back into the greased bowl. Cover with a clean tea towel and leave it at a warm place to rise until doubled in size.
Make the filling
1. To make cinnamon filling, beat the butter until soft and add sugar and cinnamon powder into butter. Leave the mixture aside.
Make the cinnamon snails
1. Preheat the oven at 200 degree Celsius.
2. Tip the dough out on a lightly floured work surface and roll out to a rectangle(about 5mm thick).

3. Spread cinnamon mixture all over the dough leaving 2cm margin free from the edges. Sprinkle dry coconut all over the surface
4. Now, starting from the edge closest to you, roll up the dough to enclose the filling and form a long sausage.
5. Moisten the margin at the top with water and press to seal.
6. Cut the rolls into equal pieces(about 2cm width) and arrange them on  baking tray lined with a baking paper.
7. Slightly push away each layer of the rolls by your fingers.
8. Set aside at a warm place for 25-20 minutes.
9. Brush the pastry with beaten eggs and bake for 20-25 minutes until golden brown.