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| * Exported from MasterCook *
Jewish Bake Shop's Schnecken Recipe By : Joan Nathan Serving Size : 36 Preparation Time : Categories : Cookies Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----DOUGH----- 2 packages Yeast 1/2 cup -warm water 1/2 cup Sugar 1 cup Butter -- at room temp 1 cup Milk 3 Eggs 6 cups Unbleached flour -- to 6 1/2 1 teaspoon Salt -----FILLING AND BOTTOM OF PANS----- 1/2 cup Butter 1 1/2 cups Dark brown sugar 3/4 cup Honey 1 cup Blanched almonds 1 cup Chopped walnuts 1 cup Currants 1/2 teaspoon Cinnamon To make a dough dissolve the yeast in the lukewarm water with a tsp of the sugar, let sit for 10 minutes. Place the butter in a saucepan with the milk, stir over low heat until the butter is melted. Cool to lukewarm. Remove to the bowl of a electric mixer. Add the yeast, the remaining sugar and the eggs. Gradually add the flour and salt, stirring after each addition. Dough will be sticky. Place in refrigerator overnight. Next morning, melt the remaining stick of butter and brush bottom and sides of 36 muffin tins generously. From the filling ingredients add a half tsp of brown sugar and then a tsp of honey to each tin, and top with 3 blanched almonds in the shape of a triangle. When the dough is ready, divide into 3 portions and roll each into a rectangle, about 7 x 12 on a floured board. Brush the dough with melted butter. Sprinkle each rectangle with one third of the remaining brown sugar, walnuts, currents, and cinnamon, Roll up tightly like a jelly roll. Cut into 12 slices and place in the muffin tins, cut side down. Let rise uncovered for 1/2 hour. Brush the tops with melted butter. Bake in a preheated 350 oven for 15 minutes. Then reduce the oven to 325 and continue cooking for 20 minutes or until golden. Invert onto waxed paper. JEWISH COOKING IN AMERICA by Joan Nathan - - - - - - - - - - - - - - - - - - - Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By nlberry@... |