Dutch Schnecken Recipe




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Dutch Schnecken Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dutch Schnecken

 

Ingredients

1 cup yeast
1 *dissolved in:
1 cup water, warm
5 tbsp sugar
1/2 tsp salt
2 cup milk, warm
2 each egg, well beaten
1/2 cup butter, melted
1 flour
1 *topping:
4 tbsp sugar
4 tbsp butter
1 1/2 tsp cinnamon



 

Preparation

Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add
the rest of the ingredients, using enough sifted flour to make a soft
sponge. Let rise again, then roll out dough on a floured board and
cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp
cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on
well-greased pans and let rise for a third time, then bake at 400-F
for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

 

 

Servings: 1