Follow steps 1 and 2 of the Sweet Filled Bread Rings recipe to prepare and knead the dough, without allowing it to rise.

Divide the dough into 9 equal pieces.

Take each piece and roll it between your palms to form a rope approximately ½ inch thick.

Grease a work surface and a rolling pin.

Roll out each piece of dough into a rectangle measuring roughly 30 x 2 inches.

Brush melted butter over the rectangle, leaving a small margin around the edges.

Starting from one long side, tightly roll the dough into a jellyroll shape.

Pinch the seam to seal it well.

Cut each roll into 2 equal pieces.

Take each piece and loosely curl it into a spiral or “snail” shape.

Pinch the end to seal the spiral.

Repeat this process for the remaining 8 pieces.

Place the shaped rolls on a baking sheet, placing the ends of the spirals near the edges of the pan to prevent them from coming undone.

Allow the rolls to rise in a warm place, such as an oven turned off, for approximately 3 hours or until doubled in size.

Preheat the oven to 350°F (175°C).

Brush the tops of the rolls with water and dust with powdered sugar.

Bake for around 10 minutes or until the rolls are lightly browned.

Once baked, let them cool slightly and dust again with powdered sugar.