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Schnecken Recipe

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This recipe for Schnecken, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gertrude Wertheimer
Added: Friday, November 28, 2008


1 envelope dry yeast
1/2 cup lukewarm water
4 tbsp sugar
1/2 cup scalded milk
1 cup butter or oleo, melted
1 cup sour cream
4 cups flour
1/2 tsp salt
2 eggs
brown sugar
1 cup raisins
1 cup chopped nuts

Add yeast and sugar to lukewarm water. (not too hot or yeast will die!). Cool scalded milk to a lukewarm temperature then add yeast mixture, sour cream and melted butter. Add salt. Add eggs, one at a time, beating vigorously after each addition. Add flour making a tender dough that can be transferred to a well-floured bread board. Knead dough for about a dozen turns. Place dough in a well-greased mixing bowl, turning the dough about so that the surface will be well-oiled from the butter in the bowl. Cover with a clean cloth and set in the refrigerator overnight.
Divide the dough into several pieces. Roll out each piece to about 1/2 inch thickness. Spread with more melted butter (if desired).
Sprinkle with brown sugar, cinnamon and nuts. Roll like a jelly roll. Cut into 1 inch thick slices. Let rise in a warm place until doubled (about 2 hours).
Bake in moderate oven (375F) for about 20 minutes.

Number Of Servings:
Number Of Servings:
5 dozen




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