Verdens bedste snegle med toscaglasur

Jeg elsker kanelsnegle, derfor har jeg eksperimenteret lidt med den klassiske smag og tilføjet en toscaglasur. Jeg har bagt sneglene i en rørform for at få den høj og med et skarpt udtryk. Det er  lynhurtigt blevet familiens foretrukne kanelsnegl, den er så lækker, dejlig klistret og super svampet.

Dej
50 gr. gær
2 dl. smagsneutral olie
2 dl. lunken mælk
3 æg
1 tsk. salt
75 gr. sukker
750 gr. hvedemel

Gær, vand, æg og olie blandes godt.  Sukker og salt blandes i og melet æltes i til dejen er blød og smidig. Sættes til hævning ca. 45 min.

Remonce
200 gr. blødt smør
200 gr. brun farin
1 spsk. kanel
1 spsk. hvedemel

Alle ingredienserne til remoncen røres godt sammen.

Toscaglasur
100 g mandler
75 g smør
65 g sukker
1 spsk. hvedemel
1 spsk. fløde
1/4 tsk. salt

Skold og hak mandlerne. Bland alle ingredienserne til toscalaget i en gryde, varm op under svag varme, det må ikke koge.

Dejen rulles ud til en rektangulær plade på  ca. 1/2 cm. tykkelse, remoncen fordeles herpå. Dejen rulles sammen til en lang pølse og skæres ud i 4 cm brede skiver (ca. 15-16 stykker) skiverne puttes  i ringforme (7-8 cm i diameter.) som er foret med bagepapir. Til sidst fordeles toscaglasuren på dejskiverne, og de sættes i en 150 gr. varm ovn i ca. 25-30 min.

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