German Schnecken Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Shortening | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| Flour | 6 1/2 Cup (16 tbs), sifted | |
| Brown sugar | 2 Cup (16 tbs) | |
| Cinnamon | 1 1/2 Teaspoon | |
| Melted butter or margarine | ||
| Seedless raisins | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped | |
Directions
Dissolve the yeast in warm water.
Combine the sugar, shortening and salt in a large mixing bowl.
Add the boiling water and stir until shortening is melted.
Cool to lukewarm.
Add the eggs and yeast and mix well.
Add 4 cups flour and beat until smooth.
Add remaining flour gradually and beat until smooth.
Chill for at least 4 hours.
Divide dough in half and roll out each half on a floured surface to an 18 x 10-inch rectangle.
Combine the brown sugar, cinnamon and 3/4 cup melted butter and sprinkle 1/4 of the mixture over each rectangle.
Top each with half the raisins and nuts.
Roll as for jelly roll, starting with long side, then cut into 1 1/2-inch slices.
Sprinkle remaining brown sugar mixture into 2 dozen 3-inch muffin cups.
Place slices, cut-side down, in cups.
Cover and let rise in a warm place for about 1 hour and 15 minutes or until doubled in bulk.
Brush with melted butter.
Bake at 375 degrees for 20 to 25 minutes.
Remove from oven and invert onto a large tray.
Combine the sugar, shortening and salt in a large mixing bowl.
Add the boiling water and stir until shortening is melted.
Cool to lukewarm.
Add the eggs and yeast and mix well.
Add 4 cups flour and beat until smooth.
Add remaining flour gradually and beat until smooth.
Chill for at least 4 hours.
Divide dough in half and roll out each half on a floured surface to an 18 x 10-inch rectangle.
Combine the brown sugar, cinnamon and 3/4 cup melted butter and sprinkle 1/4 of the mixture over each rectangle.
Top each with half the raisins and nuts.
Roll as for jelly roll, starting with long side, then cut into 1 1/2-inch slices.
Sprinkle remaining brown sugar mixture into 2 dozen 3-inch muffin cups.
Place slices, cut-side down, in cups.
Cover and let rise in a warm place for about 1 hour and 15 minutes or until doubled in bulk.
Brush with melted butter.
Bake at 375 degrees for 20 to 25 minutes.
Remove from oven and invert onto a large tray.
Chef
