Best 3 Schnecken Sticky German Cinnamon Buns Recipes
Indulge in the delectable world of Schnecken, a delightful German pastry that combines the flavors of sweet cinnamon and gooey caramel. These sticky buns are a true delight, with a soft and fluffy dough that encases a generous filling of cinnamon sugar, rolled and baked to perfection. As you take a bite, the warm and gooey caramel oozes out, creating an irresistible experience that will tantalize your taste buds.
This article presents three enticing Schnecken recipes that cater to a range of preferences. The classic Schnecken recipe offers a traditional take on this German delicacy, featuring a simple yet flavorful combination of cinnamon and sugar. For those who enjoy a nutty twist, the Haselnuss Schnecken recipe incorporates chopped hazelnuts into the filling, adding a delightful crunch and nutty flavor. Lastly, the Mohn Schnecken recipe introduces the unique taste of poppy seeds, offering a delightful variation that will surprise and delight your palate.
Each recipe includes step-by-step instructions, making it easy for bakers of all skill levels to create these delectable pastries. Whether you're a seasoned baker or just starting your culinary journey, you'll find the guidance and tips you need to achieve perfect Schnecken every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with these three irresistible Schnecken recipes.
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.
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)
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.
Tips:
- Proof the yeast properly. This is essential for ensuring that your Schnecken turn out light and fluffy. Proof the yeast in warm milk or water with a little sugar for 5-10 minutes, or until it becomes foamy.
- Use fresh ingredients. This will make a big difference in the flavor of your Schnecken. Use high-quality butter, flour, and spices.
- Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together, then knead it for a few minutes until it is smooth and elastic.
- Let the dough rise in a warm place. This will help it to double in size. Cover the dough with plastic wrap or a damp cloth and let it rise for 1-2 hours, or until it is doubled in size.
- Roll the dough out thinly. This will ensure that your Schnecken are evenly cooked. Roll the dough out to a rectangle that is about 1/4-inch thick.
- Spread the filling evenly over the dough. Use a spatula or your hands to spread the filling evenly over the dough. Don't overload the dough with filling, or it will be difficult to roll up.
- Roll the dough up tightly. Starting from one long edge, roll the dough up tightly into a log. Pinch the edges together to seal the seam.
- Cut the dough into slices. Use a sharp knife to cut the dough into 1-inch thick slices. Place the slices on a greased baking sheet.
- Let the Schnecken rise again. Cover the Schnecken with plastic wrap or a damp cloth and let them rise for 30 minutes, or until they are doubled in size.
- Bake the Schnecken. Bake the Schnecken in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
- Enjoy! Serve the Schnecken warm with a cup of coffee or tea.
Conclusion:
Schnecken are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple tips, you can make Schnecken that are light, fluffy, and bursting with flavor. So next time you're in the mood for something sweet, give Schnecken a try. You won't be disappointed!
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