Schnecken recipe: Nigella Lawson - How To Be A Domestic Goddess
Ingredients for dough:
- 3 1/3 cups bread flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package (1/4 ounce) rapid-rise yeast or 1 tablespoon freash yeast
- 1/3 cup unsalted butter
- 1/2 cup + 2 tablespoons milk
- 2 large eggs
Ingredients for syrup:
- 1/2 cup + 1 tablespoon unsalted butter
- 2 tablespoons turbinado sugar
- 4 tablespoons maple syrup
- 3 tablespoons light corn syrup
- 1 cup walnuts or pecans (I omitted this)
Ingredients for glaze:
- 1 large egg
- 2 tablespoons milk
Ingredients for filling:
- 3 tablespoons sugar
- 1/2 cup turbinado or demerara sugar (I used turbinado sugar)
- 1 tablespoon cinnamon
- Combine the flour, sugar, salt and yeast in a large bowl.
- Melt the butter in the milk, use a microwave and measuring cup for ease.
- Beat in the eggs and stir into the dry ingredients to make a dough.
- Knead for 10 minutes, or 5 minutes with a dough hook.
- When it's springy and satiny, form it into a ball, put into an oiled bowl (I used regular olive oil, 4 tablespoons), turn to coat and cover with plastic wrap.
- Leave it in a warm place for 1 hour or until doubled in size.
- Using an electric mixer, start on the syrup: beat the butter until soft and smooth, and add the sugar, still beating.
- Beat in the maple syrup and light corn syrup.
- Divide the mixture among a 12-cup muffin pan (I put in cupcake liners).
- Top with walnuts or pecans, about a tablespoon for each cup (I omitted this).
- Preheat the oven to 350F/180C.
- When the dough is ready, knock it back, knead once or twice and then roll out to a large rectangle, approximately 24 by 12 inches (61 by 30 cm), with the long side nearest you.
- Beat the egg and the milk in a small glass, glaze the dough, using a pastry brush to paint, or just your fingers.
- Mix the filling ingredients in a little bowl and sprinkle onto the dough.
- Now, roll up the long side and away from you, carefully but firmly, keeping a firm sausage shape.
- Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin pan.
- Leave to rise for 20 minutes.
- When they're risen and puffy, put into the oven and bake for 20 - 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others.
(Because I used cupcake-liners, I didn't do any of the following instructions)
- Place a parchement-paper-lined roasting pan or baking sheet on top and turn the whole thing the other way up. You will need oven mitts and a degree of caution to do this.
- Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.