SCHNECKEN (STICKY GERMAN CINNAMON BUNS)
Schnecken means "snails," which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend's house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).
Provided by NcMysteryShopper
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Butter a 12-cup muffin pan.
- Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan.
- Combine flour, sugar, salt and yeast in a large mixing bowl.
- Melt butter in the milk over very low heat and beat in eggs.
- Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
- Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.).
- Preheat oven to 350.
- Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
- Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
- Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
- Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
- Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
- Leave to cool, then stuff your face -- as if you needed encouragement.
GRANDMA DOUGLAS'S SCHNECKEN
Provided by Tom Douglas
Categories Nut Breakfast Brunch Bake Christmas Tree Nut Pecan Pastry Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 14 schnecken
Number Of Ingredients 19
Steps:
- 1. To make the dough, melt the 1/2 cup butter in a small saucepan over medium-low heat. Add the milk and sugar and heat just to lukewarm (about 110°F), stirring to dissolve the sugar. Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes, then stir in the salt.
- 2. Beat the whole egg and egg yolk together and add to the yeast mixture. Stir in the flour 1 cup at a time until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice smooth dough. Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours, until tripled in volume.
- 3. Meanwhile, brush a 9 × 13-inch baking pan with some melted butter (or spray it with vegetable oil spray). To prepare the sugar-pecan topping, melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Remove from the heat and spread the mixture in the bottom of the pan. Sprinkle with the chopped pecans.
- 4. Punch down the dough and turn it out of the bowl onto a lightly floured work surface. Knead for a minute, then use a lightly floured rolling pin to roll the dough into a rectangle about 15 × 12 inches and 1/8 inch thick. To make the cinnamon-sugar filling, melt the butter in a small saucepan over medium-low heat and allow it to cool. Brush the butter thoroughly over the surface of the dough. In a bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the melted butter. Roll the rectangle up, like a jelly roll, along one long edge.
- 5. Slice the log of rolled dough into 1-inch-thick slices and arrange the slices, cut sides up, in the prepared pan. Cover the pan with a piece of plastic wrap (you can spray the plastic wrap first with vegetable oil spray to be sure it doesn't stick to the dough) and allow it to rise in a warm place for about 40 minutes.
- 6. Preheat the oven to 350°F. Bake the schnecken until golden brown, 35 to 40 minutes, rotating the pan halfway through the baking time. Check them occasionally during the baking time, and if they seem to be browning too quickly, loosely cover them with a sheet of aluminum foil.
- 7. Remove the pan from the oven and cool on a wire rack for 5 to 10 minutes. Turn the schnecken out of the pan while still warm by inverting the pan over a large platter or baking sheet. Serve the schnecken warm.
SCHNECKEN (STICKY GERMAN CINNAMON BUNS) RECIPE - (4.5/5)
Provided by mzander
Number Of Ingredients 18
Steps:
- Butter a 12-cup muffin pan. Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan. Combine flour, sugar, salt and yeast in a large mixing bowl. Melt butter in the milk over very low heat and beat in eggs. Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size. Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts, about a tablespoonful in each sticky-based waiting cup. Preheat oven to 350°F. Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers. Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape. Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups. Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo. Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns. Leave to cool, then stuff your face--as if you needed encouragement.
SCHNECKEN
Schnecken ("snail" in German) is slightly different depending upon the area of the country you're in, but all of them are absolutely wonderful with your morning coffee. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight chilling time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in cream.
- Soften butter; add egg yolks, then yeast mixture, salt and flour.
- Beat until dough leaves the bowl.
- Chill overnight.
- Roll out thinly on counter dredged with sugar and almonds.
- Roll up and cut into 1/2" slices.
- For the topping, melt butter in a loaf pan, cover with brown sugar and sprinkle pecans evenly.
- Brush rolls with butter; place close together cut side down on the pecans.
- Let rise until double and bake at 375F for about 30 minutes.
- Turn out of pan at once.
Nutrition Facts : Calories 892.3, Fat 62.3, SaturatedFat 28, Cholesterol 229.3, Sodium 550.5, Carbohydrate 75.8, Fiber 4.8, Sugar 34.3, Protein 12.8
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- Warm butter in milk in the microwave for about 10-15 seconds. Mix all dry ingredients together in a bowl and make a well in the middle. Add the milk with butter and egg. Mix well to form a dough. Transfer dough on the countertop and knead until smooth for about 3-5 minutes. Place dough back in the bowl and cover with a cloth. Let it rise for at least 30 minutes or until almost double in size.
- While waiting, prepare the filling. Whip cream until stiff. Add the other ingredients and fold until well incorporated.
- Roll out dough on top of a baking paper or baking mat forming a rectangle about 12"x15" in size. Spread the filling evenly on top of the dough. Roll up the dough from the long side. Once completely rolled, cut the log into pieces about 2-3 cm thick. Lay each piece flat and slightly press them against the counter with your palm. Place them on a baking sheet lined with baking paper or mat with at least 3 inches of space in between each piece. Let them rise again for at least 20 minutes. Bake in a preheated oven at 190°C/375°F for 15-20 minutes or until golden brown.
- While waiting, prepare the glaze by mixing the powder sugar and cream together. Add more powder sugar if too runny or cream if too stiff. Place the baked Schneckennudeln on a cooling rack and let them cool down a bit before glazing them. To glaze, just spoon some of the mixtures and sprinkle on top and let it the excess drip.
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- For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.
- Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.
- Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.
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