Dutch Schnecken
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INGREDIENTS 1 cake yeast
1/2 cup lukewarm water
1/2 teapoon sugar
2/3 cup flour
1 large egg
2 teaspoons salt
2 tablespoons vegetable shortening, melted
1/2 cup warm milk
1/4 cup sugar
2-1/2 to 3 cups all-purpose flour
1/2 to 1 cup brown sugar
1/2 cup pecans
1/4 cup raisinsDissolve the yeast and 1/2 teaspoon sugar in the lukewarm water and stir into the 2/3 cup flour. Allow to stand for 1/2 hour. Beat in the egg, salt, melted shortening, warm milk, sugar, and flour; let rise for 1-1/2 to 2 hours.
Roll 1/2-inch thick and spread well with melted vegetable shortening. Sprinkle with brown sugar, raisins, chopped pecans, and a little cinnamon and roll up. (If cinnamon rolls are desired, omit brown sugar, pecans, and raisins and use a generous amount of cinnamon and sugar for the filling).
Cut into 1-inch thick pieces and place endwise in a lightly greased pan containing a layer of brown sugar mixture and a few pecans.
The Schnecken keep their shapes better if baked in deep muffin pans. Let rise until light (1 to 1-1/2 hours) and bake 15 to 25 minutes in a hot 400 degree oven.
Makes about 15