PieSusan
Tortes Are Us
Chocolate Schnecken
Another recipe from my mom's recipe box.
Yield: 12
Dough ingredients:
1 Tablespoon dry yeast
1/4 cup lukewarm water
1/2 teaspoon sugar plus 1/3 cup, divided
1 stick (1/2 cup) sweet butter
1/2 cup whole milk
1/3 cup heavy cream
2 large eggs
1/2 teaspoon salt
3 cups all-purpose flour
Directions for Dough:
Dissolve the yeast in the warm water. Add 1/2 teaspoon sugar and let stand several minutes to bloom. In the meanwhile, melt the butter in the milk. Do not let the milk get above lukewarm or cool the milk to lukewarm before using. Transfer the butter/milk mixture to the bowl of an electric mixer. Bear in the cocoa, eggs, salt and remaining 1/3 cup sugar. Then, beat in the yeast. Then, beat in the flour, adding 1 cup at a time. When done, the mixture will be stiff and sticky. Cover the bowl with plastic wrap and let sit in the fridge for serveral hours or overnight.
Filling ingredients:
2 Tablespoons sweet butter, melted
1 cup dark brown sugar, divided
1 cup chopped pecans
1/2 cup coarsely ground semisweet chocolate
1 teaspoon cinnamon (in original recipe but I often leave it out)
Directions to make the filling and shape the schnecken:
Brush the insides of 12 muffin cups with some of the melted butter. Sprinkle a teaspoon of the brown sugar in the bottom of each tin.
In a bowl, stir together the remaining brown sugar, pecans and chocolate (and optional cinnamon).
Roll out the dough out on a floured board to a 12 x 16-inch rectangle. Spread the remaining melted butter over the dough, and sprinkle evenly with the chocolate-pecan mixture. Beginning with a long edge, roll up the dough, jelly-roll style. Cut into 12 equal slices being careful not to squash. Place each slice in a muffin cup. Let the dough rise, uncovered, for 30 minutes in a warm, draft-free place.
Preheat oven to 350 degrees. Bake the Schnecken for 15 minutes. Lowever the heat to 325 degrees and bake for 15-20 minutes longer or until a toothpick inserted in the dough comes out clean. Immediately turn out the Schnecken onto a sheet of waxed paper.
Note:
Watch these closely so that they do not burn!
Another recipe from my mom's recipe box.
Yield: 12
Dough ingredients:
1 Tablespoon dry yeast
1/4 cup lukewarm water
1/2 teaspoon sugar plus 1/3 cup, divided
1 stick (1/2 cup) sweet butter
1/2 cup whole milk
1/3 cup heavy cream
2 large eggs
1/2 teaspoon salt
3 cups all-purpose flour
Directions for Dough:
Dissolve the yeast in the warm water. Add 1/2 teaspoon sugar and let stand several minutes to bloom. In the meanwhile, melt the butter in the milk. Do not let the milk get above lukewarm or cool the milk to lukewarm before using. Transfer the butter/milk mixture to the bowl of an electric mixer. Bear in the cocoa, eggs, salt and remaining 1/3 cup sugar. Then, beat in the yeast. Then, beat in the flour, adding 1 cup at a time. When done, the mixture will be stiff and sticky. Cover the bowl with plastic wrap and let sit in the fridge for serveral hours or overnight.
Filling ingredients:
2 Tablespoons sweet butter, melted
1 cup dark brown sugar, divided
1 cup chopped pecans
1/2 cup coarsely ground semisweet chocolate
1 teaspoon cinnamon (in original recipe but I often leave it out)
Directions to make the filling and shape the schnecken:
Brush the insides of 12 muffin cups with some of the melted butter. Sprinkle a teaspoon of the brown sugar in the bottom of each tin.
In a bowl, stir together the remaining brown sugar, pecans and chocolate (and optional cinnamon).
Roll out the dough out on a floured board to a 12 x 16-inch rectangle. Spread the remaining melted butter over the dough, and sprinkle evenly with the chocolate-pecan mixture. Beginning with a long edge, roll up the dough, jelly-roll style. Cut into 12 equal slices being careful not to squash. Place each slice in a muffin cup. Let the dough rise, uncovered, for 30 minutes in a warm, draft-free place.
Preheat oven to 350 degrees. Bake the Schnecken for 15 minutes. Lowever the heat to 325 degrees and bake for 15-20 minutes longer or until a toothpick inserted in the dough comes out clean. Immediately turn out the Schnecken onto a sheet of waxed paper.
Note:
Watch these closely so that they do not burn!