Schnecke Recipe
German · Pastry · 55 min total
A classic German yeast pastry, Schnecke (snail) is a sweet, spiral-shaped bun filled with cinnamon sugar, nuts, and raisins, perfect for breakfast or coffee time.
30
min prep
min prep
25
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1 egg beaten with 1 tbsp milk (for glaze)
Instructions
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar; let stand 5–10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, melted butter, and eggs; knead until smooth dough forms, about 8 minutes.
- Place dough in greased bowl, cover, and let rise in warm place until doubled, about 1 hour.
- Punch down dough, roll out on floured surface into a 12x18-inch rectangle.
- Spread softened butter over dough. Mix brown sugar and cinnamon; sprinkle evenly over butter. Top with raisins and nuts.
- Roll up tightly from long side, pinch seam. Cut into 12 equal slices.
- Place slices cut-side up in greased 9x13-inch pan. Cover, let rise 30 minutes.
- Preheat oven to 350°F. Brush buns with egg glaze.
- Bake 20–25 minutes until golden. Cool in pan 10 minutes, then transfer to rack.
Tips
- For extra flavor, add a pinch of cardamom to the filling.
- Store in an airtight container at room temperature for up to 3 days.
- Reheat briefly in microwave or oven before serving.
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