This French patisserie is typically a variant on the croissant or pain au chocolat, made with a leavened butter pastry, with raisins added, shaped in a spiral with some filling. Known in Australia as an “escargot”, in Sweden a cinnamon roll, a member of the pâtisserie viennoise family of baked foods.
Ingredients: 220 ml lukewarm milk, 40 gr fresh gist, 100 gr aronia berry, 500 gr flour, 100 gr sugar, 1 egg, 1 pack vanilla sugar, 1/2 teaspoon cinnamon, 1 pinch of salt, 200 gr marzipan masse, 500 gr powder sugar, 4-5 tbsp water
Instead of raisin I added aronia and marzipan to the escargots!
In a small bowl, dissolve yeast in warm milk and set aside. In a large bowl mix sugar, salt and egg. Add (2 cups) flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually for 30-60 minutes. Soak aronia berries in warm water and put aside.
Preheat oven to 400 F.
When the dough doubled in size, punch down. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
Prepare aronia and marzipan masse: role the marzipan masse up and add two tablespoons of milk in order to make it smoother. Add aronia berries to marzipan (without water) and then mix this with the dough. Roll up the dough again.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place aronia marzipan roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls then serve them!