Recipe
Schnecken German Sticky Rolls
A practical schnecken german sticky rolls with milk, butter, caster sugar, clear timings and straightforward home-cooking steps.
Ingredients
Method
40 mins prep35 mins cook2 mins total
Mix the warm milk, melted butter, sugar, yeast, salt and egg in a large bowl. Add the flour gradually to make a soft dough.
Knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for about 1 hour, until doubled in size.
Grease a 23 x 33 cm baking tin. Spread the golden syrup over the base and scatter over the pecans.
Roll the dough into a rectangle. Spread with 75 g of the butter and sprinkle over the brown sugar, dried fruit and cinnamon.
Roll up tightly from one long side and cut into 12 even rounds. Arrange them over the pecans, cover and prove for 30 minutes.
Heat the oven to 190°C/170°C fan/gas mark 5. Bake for 35–40 minutes until golden.
Leave for 5 minutes, then carefully invert the tin onto a tray so the sticky pecan topping is on top.
Notes
Leave the rolls to cool for a few minutes before serving so the sticky topping can settle slightly.
About this recipe
Schnecken German Sticky Rolls brings together milk, butter, caster sugar in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
