Liechtensteiner Schneckenkuchen

Name: Liechtensteiner Schneckenkuchen
Prep time: PT30 minutes
Cook time: PT25 minutes
Total time: PT55 minutes
Yield: 12
Cuisine: Liechtenstein
Ingredients: 500 g All-purpose flour; 80 g Granulated sugar; 100 g Butter (softened); 200 ml Milk (lukewarm); 20 g Fresh yeast; 1 large Egg yolk; 1 tsp Salt; 200 g For the filling (nut variation) (ground hazelnuts or walnuts); 150 g For the filling (poppy seed variation) (ground poppy seeds); 50 g For the filling (sweetener) (sugar, adjust to taste for filling); 50 ml For the filling (binder) (milk or water, to bind filling); 50 g For the glaze (powdered sugar); 1-2 tbsp For the glaze (lemon juice or water)

A delightful sweet yeast dough pastry, often filled with nuts or poppy seeds and rolled into a spiral shape, resembling snails. It's a popular treat for coffee breaks or special occasions.

準備時間30 minutes

調理時間25 minutes

合計時間55 minutes

分量12

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Crumble fresh yeast into a small bowl, add a pinch of sugar and a tablespoon of lukewarm milk. Let it sit for about 10 minutes until frothy.
💡 プロのコツ: Ensure yeast is active for a good rise.
2
In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center.
💡 プロのコツ: Use a stand mixer with a dough hook for easier kneading.
3
Pour the activated yeast mixture, remaining lukewarm milk, and egg yolk into the well. Mix everything together to form a soft, sticky dough.
4
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Gradually incorporate the softened butter, kneading until fully absorbed.
💡 プロのコツ: Dough should be soft but not overly sticky.
5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6
While the dough rises, prepare the filling. Mix ground nuts or poppy seeds with sugar and enough milk or water to form a spreadable paste.
💡 プロのコツ: Adjust sugar to your preference.
7
Punch down the risen dough and roll it out on a lightly floured surface into a rectangle, approximately 30x40 cm.
8
Spread the filling evenly over the dough, leaving a small border on one long edge.
9
Starting from the long edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal.
10
Cut the log into 12 equal slices. Place the slices cut-side up in a greased baking dish or on a baking sheet lined with parchment paper, leaving some space between them.
11
Cover the Schneckenkuchen and let them rise again for about 20-30 minutes.
12
Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until golden brown.
13
While the Schneckenkuchen are baking, whisk together powdered sugar and lemon juice or water to create a glaze.
14
Once baked, let the Schneckenkuchen cool slightly before drizzling with the glaze.
💡 プロのコツ: Serve warm or at room temperature.

調理履歴を記録する

💡 プロのコツ

✓For a richer dough, you can add an extra egg yolk.
✓Ensure the dough is well-kneaded for a light and airy texture.
✓Don't overfill the dough, as it can make rolling difficult.
✓Experiment with different fillings like chocolate or fruit preserves.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Chocolate Schneckenkuchen: Use a chocolate spread or chopped chocolate as filling.
Fruit Schneckenkuchen: Add a layer of fruit preserves (like apricot or plum jam) to the filling.
Cinnamon Schneckenkuchen: Add cinnamon to the nut or poppy seed filling.