Schnecken are a type of sweet bun that was a traditional Saturday morning treat in German homes at the beginning of the 20th century. Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary cinnamon buns.
Ingredients:
Dough
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3 1⁄2 cups bread flour
3 tablespoons sugar
1⁄2 teaspoon salt
1 tablespoon active dry yeast
1⁄3 cup unsalted butter
1⁄2 cup milk, plus
2 tablespoons milk
2 large eggs
Syrup
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1⁄2 cup unsalted butter, plus
1 tablespoon unsalted butter
2 tablespoons sugar
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup walnut (or pecan) pieces
Glaze
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1 large egg
2 tablespoons milk
Filling
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3 tablespoons sugar
1⁄2 cup light brown raw sugar (demerara)
1 tablespoon cinnamon
Directions:
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover the muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.
Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup).
Preheat oven to 350.
Knock dough back, knead once or twice and then roll out to a large rectangle (approximately 24×12) with the long side nearest you. Beat egg and add milk, glaze the dough using a pastry brush or your fingers.
Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
Leave to cool, and then enjoy!
