MM: Cinnamon Buns or Schnecken (Snails)
---------- Recipe via Meal-Master (tm) v8.05
Title: Cinnamon Buns or Schnecken (Snails)
Categories: Rolls,bisc.Desserts
Yield: 1 Batch
5 1/2 To 6 cups all-purpose flour
1 ts Salt
2 pk Active dry yeast
1/2 c Milk
2 Eggs; room temp
1/2 c Dark corn syrup
1 c Coarsely chopped pecans
2 tb Butter or margarine
Melted (i use butter)
1 c Raisins/or more
1/2 c Sugar
1 ts Grated lemon peel
1 c Water
1 c Butter or margarine
1 1/2 c Dark brown sugar
2 ts Ground cinnamon
1. In a large bowl, combine 2 cups flour, sugar, salt,
lemon, peel and yeast. In 2 qt saucepan over low heat,
heat water, milk and 1/2 cup butter until mixture is
very warm but you can still hold your finger in it
(120 - 130 deg. f). Butter does not need to melt
compeletely. With mixer at low speed, gradually pour
liquid into dry ingredients; beat until just mixed. At
medium speed, beat 2 minutes, scraping bowl with
spatula. Beat in eggs and 1 1/2 cups flour or enough
to make a thick batter; continue beating 2 minutes,
scraping bowl occasional. With spoon, stir in enough
additional flour (about 2 cups) to make a stiff
batter. 2. Cover with towel; let rise in a warm place
(80-85 deg.f.) free from draft, until doubled, about 1
hr. In a 2 qt saucepan,melt remaining 1/2 cup butter.
Add 1 cup brown sugar and corn syrup. Heat,stirring
until sugar is dissolved. Pour into two (I use three)
9"x 9" baking pans.Sprinkle with nuts (I use nuts in
one pan, raisins in the second,and nuts and raisins in
the third pan.). In a small bowl, combine the
remaining 1/2 cup brown sugar and cinnamon; set
aside.(you may find you need more of this mixture I
did.). 3. Punch dough down by pushing center of dough
with fist,then pushing edges of dough into center.Turn
dough onto lightly floured surface; cut in half.Roll
one dough half into 14"x9" rectangle. Brush with 1
tbsp.melted butter. Sprinkle with 1/2 the reserved
cinnamon mixture and 1/2 cup raisins. Starting at
narrow end roll tightly, Jelly-roll fashion. Pinch
seam to seal. Cut into nine(9) 1" to 1 1/2" slices.
Place cut side down in prepared pan.Repeat with
remaining dough. Cover with towel; Let rise in a warm
place until doubled, about 1 hour. 4. Preheat oven to
375 deg. f. Bake 25 minutes or until tops are golden
and rolls sound hollow when tapped with finger.
Immediately invert onto serving platters to cool
CAUTION; KEEP FINGERS OUT OF WAY WHEN INVERTING
PANS AS YOU WILL GET A BAD BURN! REFRIGERATOR STICKY
BUNS; Prepare dough and shape buns as above. After
shaping buns, cover with a towel and refrigerate up to
24 hours.(Do not put dough in prepared pans as they
will get soggy and will not rise properly) When ready
to bake. Remove from refrigerator and let stand in a
warm place about 1 hour. Bake as above.
It takes a while to make but it is worth the effort.
Charlie Pearl CJPV06A
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