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| * Exported from MasterCook *
Schnecken Recipe By : Jewish Bulletin of Northern California Serving Size : 36 Preparation Time : Categories : Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons dry yeast -- (2 packets) 1/2 cup warm water 1/2 cup sugar melted butter -- (about 2 Tbs.) 1/2 cup scalded milk -- cooled 1/2 cup sour cream 1 whole egg -- plus 2 yolks 4 cups unbleached flour -- (4 to 5) --Filling: 3/4 cup brown sugar 2 Tbs. cinnamon 1/2 cup dried currants 2 cups chopped walnuts Combine yeast, 1/2 cup warm water and 1 tsp. sugar. Let stand 5 to 10 minutes, until foamy. Mix in remaining sugar, yeast mixture, melted butter and milk. Add sour cream, eggs and mix well. Stir flour in gradually until dough is pliable (not too sticky). On floured board, knead until dough is satiny and elastic (about 10 to 15 minutes). Place in greased bowl, cover with towel and let rise until double in bulk, about 1-1/2 hours or refrigerate overnight. Divide dough in 2. Roll each into 1/8-inch thick rectangle. Brush with additional melted butter and sprinkle with filling mixture. Roll firmly jelly-roll style and using sharp knife, cut into 1/2-inch thick slices and place 1 inch apart on greased jelly roll pans. Sprinkle with additional cinnamon and sugar. Cover and let rise until doubled, about one hour. Bake about 20 to 25 minutes in 350-degree oven until golden brown. Makes about 36 Betty Newman Jewish Bulletin of Northern California - - - - - - - - - - - - - - - - - - - Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By nlberry@... |