{"id":3456,"date":"2024-02-22T15:24:23","date_gmt":"2024-02-22T14:24:23","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=3456"},"modified":"2024-02-22T15:34:25","modified_gmt":"2024-02-22T14:34:25","slug":"hokkaido-snails","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2024\/02\/22\/hokkaido-snails\/","title":{"rendered":"Hokkaido Snails"},"content":{"rendered":"\n

Another post in\u00a0the K\u00fcrbisfest 2023 series<\/a>.<\/p>\n\n\n\n

Hokkaido, a variety developed in Japan, has become very popular in Germany because the shell is soft and edible. (Turns out many varieties have edible shells<\/a>, but most are quite hard and not to everyone’s taste.) They’re available between August and February everywhere fresh produce is sold, and I really should have bought more this year.<\/p>\n\n\n

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Anything that lives in my house for more than a week becomes a pet.
December 2023<\/figcaption><\/figure>\n<\/div>\n\n\n

I’ve made these rolls before, recipe as written, with the pumpkin shape<\/a>. The dough is sweet, with a hint of cardamom, so I thought it would make a good cinnamon roll. In Germany, these are called Zimtschnecke<\/em>, which literally translates to cinnamon snails, and now you understand the title of this post.<\/p>\n\n\n

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Sorry, Buddy.
February 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

We start by cooking the pumpkin–skin and all!–on the stove and making a puree. <\/p>\n\n\n\n

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I forgot to take a picture of the puree.
February 2024<\/figcaption><\/figure>\n\n\n\n

I guess in the US fresh yeast is called “cake yeast”, but I never used it there. It’s in the case by the butter at the supermarket. <\/p>\n\n\n

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February 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

It gets added here to some warm milk, and then the puree and the flour and some sugar and spices.<\/p>\n\n\n

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February 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

This time I did not press the puree through my wire mesh doohickey<\/a>, so there are chunks of shell in my dough. It kneaded up and rose just fine, but if you’ve got picky eaters you may not want to skip that step. <\/p>\n\n\n\n

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I liked the extra texture.
February 2024<\/figcaption><\/figure>\n\n\n\n

Next, soft butter and cinnamon sugar on the rolled-out dough. I could have used a lot more of both.<\/p>\n\n\n

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Yum.
February 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

After another short rise, into the oven.<\/p>\n\n\n\n

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Before and after.
February 2024<\/figcaption><\/figure>\n\n\n\n

And it’s just that simple.

These would be really good with a cream cheese frosting. I was going to make some the next day, then we started eating the rolls plain, and they were good enough. (“Can you be more lazy?” “Challenge accepted.”)<\/p>\n","protected":false},"excerpt":{"rendered":"

More cardamom next time.<\/p>\n","protected":false},"author":2,"featured_media":3495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211],"tags":[236],"class_list":["post-3456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kurbisfest-2023","tag-cinnamon-rolls"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t