The Hygge Bakery

SØDT is pronounced soot and is Danish for sweet.
SØDT makes traditional artisan breads and pastries alongside a range of original rye based recipes, developed and made exclusively by SØDT. We use natural ingredients and slow fermentation for extra depth of flavour. All our ingredients are sourced as locally as possible and we favour small producers.
We are passionate about real bread and delicious food.





The name snegl refers to the swirly pattern which resembles a snail's (snegl) shell. A kanelsnegl is a must have at any bakery at any time of day. This recipe is a long fermented version meaning a pre-ferment is made 24 hours in advance to the dough being made, coaxing out maximum flavour.

There are two methods you can use to bake the pastries:

For best results set the oven to 180˚C, take the pastries out the freezer and place them on a parchment lined baking tray, leaving a couple of centimeters between each pastry. Let the pastries sit at room temperature until the oven has heated and then bake for 15-17 minutes, turning the tray halfway through baking to ensure an even bake with a golden brown finish. Some filling will come out from the pastry during baking, this is quite normal. Cool on a pastry cooling rack. If you forget to put the pastries in the oven immediately it reaches temperature do not worry, they will be fine sitting at room temperature for up to one hour before baking.

The pastries can also be baked directly from the freezer in a pre heated oven at 180˚C. For this method allow 18-20 minutes baking time.

The temperatures given are for a fan oven. A good rule of thumb is to add 20˚C for a conventional oven. I strongly suggest using an oven thermometer to ensure the correct baking temperature, especially if using an older oven. The pastries are not suitable for microwave ovens.

Ingredients: allergens, including cereals containing gluten, see ingredients in CAPITALS:  WHEAT flour (43%) (calcium carbonate, iron, niacin, thiamin), butter (12.4%) (MILK), muscovado sugar (8.9%), sugar, salt, cinnamon, golden syrup, marzipan (NUTS) EGG, salt, yeast.

Keep frozen until ready to bake and use within 3 months of purchase.


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