Schneckenkuchen, a classic German pastry, is reminiscent of a cinnamon roll but filled with a rich crème patissière and raisins. This delightful treat combines a soft, yeasted dough with a creamy and sweet filling, making it perfect for breakfast, brunch, or a teatime snack. Each roll is carefully crafted to ensure a perfect swirl of dough and filling, offering a bite that is both satisfying and decadent.
Why You’ll Love This: The unique blend of flavors in this Schneckenkuchen recipe provides a delicious variation from traditional sweet rolls. The combination of vanilla-infused crème patissière and plump, juicy raisins wrapped in a tender, buttery dough makes for a luxurious treat. Plus, the process of making these pastries is both rewarding and enjoyable, perfect for those who love to bake.
Perfect Occasion: Schneckenkuchen is ideal for special occasions such as holiday breakfasts, festive gatherings, or as a special weekend treat. They are also excellent for sharing at community events or as a comforting and indulgent snack to enjoy with family and friends.
Decoration Tips: For an added touch of elegance, dust the freshly baked Schneckenkuchen with powdered sugar. You can also drizzle them with a simple vanilla icing for extra sweetness and a more decorative finish.
Ingredients:
For the Dough:
- 13 grams of fresh yeast
- 100 grams of whole milk, at room temperature
- 1 egg
- 25 grams of granulated sugar (including a substitute for vanilla sugar)
- 300 grams of bread flour (Type T65)
- 5 grams of salt
- 100 grams of unsalted butter (82% fat), at room temperature
For the Filling:
- 4 egg yolks
- 215 grams of granulated sugar (including a substitute for vanilla sugar)
- 80 grams of cornstarch
- 800 milliliters of whole milk
- 150 grams of raisins
Instructions:
- Prepare the dough:
- In a mixing bowl, dissolve the fresh yeast in the milk. Add the egg, sugars, flour, and salt, mixing together for 4 minutes.
- Incorporate the room temperature butter into the dough and continue to mix for an additional 8 minutes.
- Allow the dough to rise in a warm place for 45 minutes, or until doubled in size.
- Make the filling:
- In a separate bowl, whisk together the egg yolks, sugars, and cornstarch.
- Heat the milk until hot but not boiling, then gradually add it to the egg yolk mixture while continuously stirring.
- Return the mixture to the heat and cook until it thickens into a creamy consistency.
- Refrigerate the crème patissière for 45 minutes until cold.
- Assemble the Schneckenkuchen:
- Roll out the risen dough into a 30 x 40 cm rectangle.
- Spread the cold crème patissière evenly over the dough, then sprinkle with raisins.
- Roll the dough tightly from the long edge into a log, and cut into 9 pieces, each about 4 cm thick, using dental floss for clean cuts.
- Final proofing and baking:
- Place the cut pieces in a baking pan, allowing some space for them to expand. Let them rise for another hour.
- Preheat the oven to 200°C (392°F) and then lower to 180°C (356°F) when you place the pan in the oven.
- Brush the tops of the Schneckenkuchen with milk and bake for 30 to 35 minutes, or until golden brown.
- Cooling:
- Let the Schneckenkuchen cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy these beautifully crafted Schneckenkuchen, a sweet treat that combines tradition with delicious innovation!
