| SCHNECKEN |
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Makes 151 cake yeast 1/2 cup lukewarm water 1/2 teaspoon sugar 2/3 cup flour 1 egg 2 teaspoons salt 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted 1/2 cup warm milk 1/4 cup sugar 2-1/2 to 3 cups flour 1/2 to 1 cup brown sugar 1/2 cup pecans 1/4 cup raisins Dissolve 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 Crisco, warm milk, sugar, and flour, and let rise for 1-1/2 to 2 hours. Roll one-half inch thick and spread well with melted Crisco. 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 mixture for filling.) Cut into 1-inch thick pieces and place endwise in a Criscoed 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 oven (400ºF). |
