Fluffy Snail-Shaped Cinnamon Rolls

First, weigh all the ingredients. It is important to measure the ingredients for the starter dough precisely. All ingredients should be at room temperature so that the dough can rise optimally.

For the starter dough, put 3 tbsp of lukewarm milk into a cup (not hot, otherwise the yeast will die). Add the sugar and crumble in the yeast. Stir everything well. Then stir in 3 tbsp of flour until a thick paste forms. Cover the starter dough and let it rise in a warm place for about 15 minutes.

As soon as the starter dough has doubled in volume, sift the remaining flour into a large bowl and mix with the remaining sugar. Form a well in the center, add the remaining milk, the egg, and the starter dough. Distribute 80 g of the soft butter in small pieces around the edge. Mix everything with a wooden spoon and then knead on a floured work surface into a smooth, supple dough (approx. 10 minutes). Cover the dough in a bowl with cling film and let it rise in a warm place for about 1 hour until it has doubled in volume.