St. Galler Schneckli
A delightful sweet pastry from the canton of St. Gallen, these 'little snails' are made from a rich, buttery brioche dough, often filled with a cinnamon-sugar mixture and sometimes nuts, then baked to a golden brown.
🧂 Ingredients
- 500 g All-purpose flour
- 100 g Granulated sugar
- 10 g Active dry yeast
- 200 ml Milk(lukewarm)
- 100 g Unsalted butter(softened)
- 2 large Eggs
- 1 tsp Salt
- For the filling:
- 150 g Brown sugar
- 2 tbsp Ground cinnamon
- 50 g Chopped almonds or hazelnuts (optional)
- For the glaze:
- 100 g Powdered sugar
- 2-3 tbsp Milk or lemon juice
👨🍳 Instructions
- 1
In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
⏱️ 10 minutes - 2
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
💡 Tip: Ensure all dry ingredients are evenly distributed. - 3
Pour the yeast mixture and beaten eggs into the well. Gradually mix in the flour, then add the softened butter.
💡 Tip: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. - 4
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
⏱️ 90 minutes💡 Tip: A slightly humid and warm environment is ideal for rising. - 5
Punch down the dough and roll it out into a large rectangle (about 30x40 cm).
💡 Tip: Work on a lightly floured surface to prevent sticking. - 6
In a small bowl, mix brown sugar and cinnamon. Sprinkle this mixture evenly over the dough, adding nuts if using.
💡 Tip: Leave a small border on one of the long edges to help seal the roll. - 7
Tightly roll up the dough from the long edge. Cut the roll into 12 equal slices.
💡 Tip: Use a sharp knife or dental floss for clean cuts. - 8
Place the slices cut-side up in a greased baking dish. Cover and let rise for another 30 minutes.
⏱️ 30 minutes - 9
Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until golden brown.
⏱️ 25 minutes - 10
While the Schneckli are baking, whisk together powdered sugar and milk/lemon juice to create a glaze.
💡 Tip: Adjust the liquid for desired consistency. - 11
Drizzle the glaze over the warm Schneckli before serving.
💡 Tip: Serve warm for the best texture and flavor.
💡 Pro Tips
- ✓Ensure the butter is truly softened, not melted, for the best dough texture.
- ✓Don't over-flour the dough when kneading or rolling.
- ✓The second rise is crucial for a light and airy Schneckli.
🔄 Variations
- Add a pinch of cardamom to the filling for extra spice.
- Use a cream cheese frosting instead of a simple glaze.
- Incorporate dried cranberries or raisins into the filling.