Best Schnecken Recipes

GRANDMA DOUGLAS'S SCHNECKEN

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)

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.

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN

Steps:

• Cream butter, cream cheese, and sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375*.
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.

SCHNECKEN (STICKY GERMAN CINNAMON BUNS) RECIPE - (4.5/5)

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.

GERMAN SCHNECKEN

Steps:

• Soften yeast in the warm water.
• Pour the scalded milk over sugar and salt in a large bowl; stir until sugar is dissolved. Cool to lukewarm.
• Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add ABOUT HALF the remaining flour and beat until very smooth. Beat in the eggs. Vigorously beat in the 1/2 cup softened butter, 2 to 3 tablespoons at a time. Beat in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface. Cover and let REST 10 minutes.
• Knead until smooth and elastic ABOUT 10 MINUTES. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
• Punch dough down; pull edges of dough in to center and turn over completely in bowl. Cover; let rise again until nearly doubled, about 45 minutes.
• Lightly grease twenty- four 2 1/2 inch muffin pan wells. Put about 1 teaspoon of the melted butter into each well; reserve remaining butter.
• Mix the chopped nuts, brown sugar, currants, and cinnamon. Spoon 2 teaspoons into each well and gently press 3 or 4 pecan halves onto mixture.
• Again punch dough down; form into 2 balls. Roll ball into a rectangle 1/4 to 1/3 inch thick, 6 to 8 inches wide, and 12 inches long. Brush top surface of dough with half the remaining melted butter and sprinkle evenly with half the remaining brown sugar mixture. Beginning with longer side, roll dough tightly into a long roll. Cut roll into 12 slices. Place a slice, cut side down, in each well. Repeat with second ball. Cover; let rise again until doubled, about 45 minutes.
• Bake at 375 for 15 to 20 minutes. Invert muffing pans on wire racks, set on waxed paper or aluminum foil, leaving pans over Schnecken 5 minutes. Remove from pans and cool on racks, glazed side up. To store, wrap tightly in foil Reheat just before serving. 2 dozen Schnecken.
• CAI The Canadian Family Cookbook.

ALMOND SCHNECKEN

Steps:

• From one end of the finished dough, cut off a single slice that represents a generous one-tenth of the dough. Place this on a floured board, tap it out lengthwise and crosswise with pastry pin and then roll it out into an extremely thin sheet that will fit in the bottom of a large (say, 11-by- 16-inch) baking pan. (This requires patience, but at least you can be firm and aggressive: a bit of cutting, fitting and patching may be necessary, but all you really need to achieve is the covering of the entire bottom of the pan.)
• Place this thin tissue of dough in the bottom of the pan and let it rest. Roll out the remaining dough into a rectangle measuring 18 inches wide, and of whatever length it comes to when you have made it a uniform quarter-inch in thickness.
• Mix the almond paste with beaten egg until it has a spreadable consistency (adding almond extract as desired, for more flavor).
• Spread the almond paste over the entire rectangle of dough (except for 1 inch on one of the 18-inch sides) and roll the dough up into a loose ''jelly roll'' 18 inches long (rolling toward the edge left free of almond paste). Dab a bit of water along this edge with your finger and seal the roll firmly.
• Restretch the thin tissue of dough in the pan to cover the bottom completely and sprinkle it with the grated chocolate and with sugar as desired.
• Cut the roll of dough crosswise into 15 schnecken and arrange them evenly on top of the sheet in 3 rows of 5 each. Let rise in a warm place for 2 to 3 hours, or until doubled in bulk (the dough, being cold, will take a while to get going).
• Preheat oven to 375 degrees. Brush the tops of the risen schnecken with beaten egg, sprinkle on sugar as desired and bake for 45 minutes, or until golden brown (lower heat if they seem to brown too quickly).

SCHNECKEN (STICKY GERMAN CINNAMON BUNS)

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.

SCHNECKEN

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.

SCHNECKEN

Steps:

• 1. Mix sour cream, vanilla, and egg yolks together.Cut butter into flour until well combined, it should be crumbly.Add wet ingredients into flour mixture. A dough hook on a stand mixer is perfect for this step. Mix only until a ball forms, it will be sticky. Form a log shape, wrap and refrigerate overnight.
• 2. When ready to bake, beat egg whites with cream of tartar and sugar until stiff peaks form.Preheat oven to 400 degrees. Slice dough into 15 to 20 pieces.
• 3. Dust surface with powdered sugar and roll out dough portion into a very thin circle. Spread with about 1/4 cup of the beaten egg whites. Sprinkle with cinnamon and powdered sugar. Cut into eight wedges
• 4. Roll each wedge, wide side in like a crescent roll. Roll them loosely. If you roll them too tight they get cakey, you want a flaky result. Place them on a cookie sheet, they can be close (about 1/2 inch apart) as they don't spread much, but not touching.
• 5. Bake at 400 degrees for about 10 minutes or until golden brown. Remove immediately and cool on a wire rack. If you leave them on the cookie sheet too long, you'll need a hammer and chisel to get them off. Cool completely and dust with more powdered sugar.