Schnecken

My German grandmother would be so pleased today: I made cinnamon rolls called Schnecken from The German & Viennese Cookbook. The reason this is funny is that “Schnecken” is the German word for snails, and my grandmother really hates snails and slugs and other slimy gastropods. However, these turned out so well that I’m sure she wouldn’t mind these gooey snails!

Schnecken/Nut Snails

1 C plus 24 nuts (either pecans or almonds), divided

1 C brown sugar

¼ C currants

1 tbsp cinnamon

1 C milk

1 pkg OR 2 ½ tsp yeast

¼ C warm water

½ C sugar

1 tsp salt

5 C flour, divided

2 eggs

½ C butter, softened

2/3 C butter, melted

Set the 24 nuts aside and coarsely chop the 1 C. Mix chopped nuts together with brown sugar, currants, and cinnamon and set aside.

Scald milk. Soften yeast in warm water and let stand. Put sugar and salt in a large bowl. Pour scalded milk over sugar in bowl and stir until blended. Mix in softened yeast, then blend in 1 C flour until smooth. Add approximately 2 C of flour to dough and blend until very smooth, then add eggs. Vigorously beat in ½ C butter 2 to 3 tbsp at a time. Add enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured board and let stand 5 to 10 minutes.

Knead dough until smooth. Form into a tight ball and place in a deep greased bowl. Allow to rise until doubled. Punch dough down with fist and re-form into a ball. Allow to rise until doubled.

Meanwhile, melt 2/3 C butter. Put about 1 tsp of butter in the bottom of each muffin pan well. Instead of putting the mixture straight into my muffin pans (because I hate greasy dishes), I put cupcake liners in my pan wells first, then put the butter in the cupcake papers. Sprinkle about 2 tsp of the nut/sugar mixture in each muffin well. Gently press one nut into the sugar mixture in each well.

Form dough into 2 balls. Roll each ball out into a 8”x12” rectangle. Brush top surface of dough with melted butter and sprinkle evenly with nut/sugar mixture.

Starting with a long side of the rectangle, roll dough up tightly and press edges together to seal. Cut each roll into 12 slices. Place one slice in each muffin well. Allow to rise until doubled. Bake at 375^oF for 15 to 20 minutes. I recommend closer to 20, because this allows the interior of the rolls to bake so they are not quite so soggy. Invert muffin pans on cooling rack for 5 minutes. Remove Schnecken from pan and cool on racks, glazed side up.

What can I say? These were fantastic! We enjoyed them for dessert, and again for breakfast! The dough was wonderful – a nice basic soft dough that baked up airy and fluffy and yummy. Although the nut/sugar mixture is very tasty, we decided that the glaze on the bottom wasn’t necessary, so in the future I think I will put all of the filling inside the rolls instead of underneath. All in all, however, these little “nut snails” were a delightful version of cinnamon rolls that we will surely enjoy again and again.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!