Liechtensteiner Schneckenkuchen
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Serve warm or at room temperature.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.