RECIPE: From Olga_D_Ont: REC: German Schnecken. Interesting method for Carmel Pecan Rolls.

RECIPE:
M

michael-in-phoenix

Well-known member
I don't know if Olga has posted this over here, but I plan to try these this weekend. They sound awesome!

GERMAN SCHNECKEN:

Rich with spice, nuts, and sugar, this is a German version of the ever popular caramel pecan roll.

1 Tablespoon active dry yeast (1 pkg)

1/4 cup warm water

1 cup milk or cream, scalded

1/2 cup sugar

1 teaspoon salt

5 cups all purpose flour

2 eggs, well beaten

1/2 cup butter or margarine, softened

FOR THE SUGAR AND NUT MIXTURE:

2/3 cup butter or margarine, melted

1 cup pecan pieces, coarsely chopped

1 cup packed brown sugar

1/4 cup currants

1 Tablespoon ground cinnamon

1 cup small pecan halves

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

 
Some additional info on Schnecken

OK, we all have our buttons. LOL One of mine is American recipes pretending to be authentic German/Austrian...

The name comes from the shape (snail). While I'm sure this recipe is quite tasty, it is an American/Canadian interpretation: For one thing, the Germanic kitchen doesn't use brown sugar and pecans, that's American. The dough also usually includes quark. In Germany and Austria, there are lots of variations on Schnecken filling, these are common:

1. Butter and sugar (white granulated)
2. #1 with cinnamon
3. #2 with chopped blanched almonds and/or raisins
4. Apricot preserves and chopped almonds
5. Butter and cocoa powder and/or chocolate shavings
6. Apricot preserves, pitted sour cherries, and amaretti crumbs
7. You can also make a "streusel" of butter, flour, sugar, cinnamon, and egg yolks that you cover both sides of the cut rolls with before they raise (make a little pile of streusel, set the cut schecken on it, sprinkle with more streusel).

The baked schnecken are usually dusted with powdered sugar, but also could get a glaze like above with or without some chopped almonds or pistachios sprinkled on.

 
Thanks Richard. That's good information. We 'Americanize' any cuisine that makes it to our shores.

I read an essay that spoke about how the ethnic neighborhoods in and around New York (and other major urban centers) contributed heavily in the morphing of traditional cooking into the 'Americanized' versions. The immigrants that were first generation, back in the late 1800's, had to adapt to a lack of ingredients, so they subbed what they could find here.

Add to that the advent of processed foods, the wives and moms working outside the home, and the tendency for grandparents to live apart from their families, and we have a total departure from traditional cooking.

Michael

 
Oops! Ummm, Mimi, can you think about adding a "Preview Post" feature?

Sorry, that "Enter" button is too easy to press! smileys/smile.gif

But if I had to hit enter twice before it posts, I might be able to catch mistakes before it posts?

Hmmmmmm, I CAN hit "enter" when I'm in the "Post Reply" box. Maybe I should jump to that box first, type out my subject, cut and paste it up to the subject box..?

Just wondering. Thanks for reading!

 
That's a good idea. I'll add it to my list.

Next up for swap improvements is a User Agreement that spells out appropriate Swap behavior and the consequences for not behaving appropriately.

 
button, even if you're in the "Subject" field.

Right now, if you're in that field and you hit enter, it'll post.

But if you're in the "Message" field, you have to hit "Submit Reply" for it to post.

It would be more consistent, plus I could avoid some of my goofs smileys/smile.gif, to have to hit "Submit Reply" in either field.

And that's a great idea about the User Agreement.

You're the best, Mimi!

 
Macadamia nuts too!

And funny thing is, (correct me if I'm wrong), neither one is native to Hawaii??

 
That's right Mimi

Folks in Hawaii consume more SPAM than in all the other states combined but it is not made here. Mac nuts grow really well in Hawaii so marketing started in the 1950s or so made it seem that Mac nuts are Hawaiian.

We can thank Dole Pineapple for making everyone think that Hawaiian food has pineapple in it- in fact I don't know of one "real" (whatever that is) Hawaiian recipe that has pineapple in it. I have a few dozen cookbooks and pamphlets of recipes from the 1950s and 1960s- some from before that too- war years and before. Most of the ones from the 50s were published or sponsored by Dole.

 
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