Almond Pecan Schnecken Rolls
Almond Pecan Schnecken Rolls are delightful spiral pastries that combine a rich yeasted dough with an irresistible filling of chopped almonds and sweet brown sugar pecan topping. Originating from the Prussian, Pomeranian, and Westphalian immigrants in the Midwest, these rolls have become a cherished breakfast treat. Enjoyed especially alongside your morning coffee, these pastries provide a perfect balance of sweetness and nuttiness, making them an indulgent way to start your day. The dough is prepared in advance, allowing for a simple roll-and-slice method, resulting in warm, gooey rolls straight from the oven. Once baked, they exhibit a golden-brown crust and a sweet, nutty fragrance that fills your kitchen and entices all who come near.
N/A
Servings
400
Calories
10
Ingredients
Ingredients
cake yeast
1 (softened)
cream or half-and-half
1 cup (lukewarm)
butter
1 cup (softened for dough, plus 1/2 cup for topping)
egg yolks
5 (from large eggs)
salt
3/4 teaspoon (to taste)
flour
3 cups (all-purpose, for dough)
sugar
1/4 cup (for rolling out dough)
almonds
1 cup (chopped)
brown sugar
1 cup (for topping)
pecans
1 cup (broken, for topping)
Instructions
1
In a mixing bowl, soften the yeast in lukewarm cream or half-and-half.
2
In a separate bowl, soften the butter until creamy, then add the egg yolks and mix well.
3
Combine the yeast mixture with the butter-egg mixture, then stir in the salt and gradually add the flour until the dough comes together.
4
Knead the dough until it's smooth and elastic, then cover and refrigerate overnight to allow the flavors to develop.
5
When ready to bake, roll out the chilled dough on a clean, sugared surface, sprinkling chopped almonds over the top.
6
Roll the dough tightly into a log and slice it into ½-inch thick pieces.
7
For the topping, melt butter in a loaf pan, then sprinkle the bottom evenly with brown sugar and pecans.
8
Arrange the dough slices, cut side down, closely together in the pan, and brush the tops with additional melted butter.
9
Cover and let the rolls rise until they double in size.
10
Preheat the oven to 375°F (190°C) and bake the rolls for about 30 minutes until golden brown.
11
Once baked, immediately turn the rolls out onto a serving platter to allow the gooey pecan topping to cascade over the rolls.
Nutrition Information
25.6g
Fat
37.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Almond Pecan Schnecken Rolls?
Almond Pecan Schnecken Rolls are spiral pastries featuring a rich yeasted dough filled with chopped almonds and topped with a sweet brown sugar pecan glaze.
Where did Schnecken rolls originate?
These rolls originated from Prussian, Pomeranian, and Westphalian immigrants who settled in the American Midwest.
What does the term 'Schnecken' refer to?
Schnecken is German for snails, which describes the spiral, snail-like shape of the pastry rolls.
How many calories are in one Almond Pecan Schnecken Roll?
Each roll contains approximately 400 calories.
What is the fat content per serving?
One serving contains 25.6g of fat.
How many carbohydrates are in each roll?
There are 37.5g of carbohydrates in each roll.
What is the protein content of these rolls?
Each roll provides 5g of protein.
What type of yeast is used in this recipe?
The recipe calls for one cake of yeast, softened in lukewarm liquid.
Can I use half-and-half instead of cream?
Yes, the recipe allows for either one cup of lukewarm cream or half-and-half.
How much butter is needed for the dough?
You need 1 cup of softened butter for the dough, plus an additional 1/2 cup for the topping.
How many egg yolks are required?
The recipe requires 5 large egg yolks.
What kind of flour is best for these rolls?
The recipe specifies using 3 cups of all-purpose flour.
Why must the dough be refrigerated overnight?
Refrigerating the dough overnight allows the flavors to develop and makes the dough easier to handle when rolling.
How do I prepare the rolling surface?
The chilled dough should be rolled out on a clean surface that has been sprinkled with sugar.
What is the filling for the rolls?
The filling consists of 1 cup of chopped almonds sprinkled over the rolled-out dough.
How thick should I slice the dough log?
The dough log should be sliced into pieces that are approximately 1/2-inch thick.
What goes into the bottom of the baking pan?
The bottom of the loaf pan should be filled with melted butter, 1 cup of brown sugar, and 1 cup of broken pecans.
How should the rolls be arranged in the pan?
Place the dough slices cut side down and close together in the prepared loaf pan.
Should I brush the rolls with anything before baking?
Yes, brush the tops of the arranged rolls with additional melted butter before letting them rise.
How long should the rolls rise?
Cover the rolls and let them rise until they have doubled in size.
What is the recommended baking temperature?
The rolls should be baked in a preheated oven at 375°F (190°C).
How long do the rolls need to bake?
Bake the rolls for approximately 30 minutes until they reach a golden brown color.
What is the final step after taking the rolls out of the oven?
Immediately turn the rolls out onto a serving platter so the gooey pecan topping can cascade over them.
What texture can I expect from these rolls?
The rolls have a golden-brown crust and a warm, gooey center thanks to the pecan topping.
How many total ingredients are in this recipe?
There are 10 main ingredients: yeast, cream, butter, egg yolks, salt, flour, sugar, almonds, brown sugar, and pecans.
What makes this a good breakfast treat?
Their balance of sweetness and nuttiness makes them an indulgent pairing for morning coffee.
Is there salt in the recipe?
Yes, the recipe includes 3/4 teaspoon of salt to balance the sweetness.
How much brown sugar is used for the topping?
The topping requires 1 cup of brown sugar.
What size should the pecans be for the topping?
The recipe suggests using 1 cup of broken pecans for the topping.
Should the cream be cold when mixing?
No, the cream or half-and-half should be lukewarm to properly soften the yeast.