Himbeer Schnecken – German Raspberry Pastries
Serves 1030 mins prep40 mins cook
Himbeer Schnecken are sweet and tart swirled buns, filled with raspberries and sugar! Based on the more traditional Johannisbeer (red currant) schnecken these are perfect for breakfast or with your afternoon coffee.
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What you need
Instructions
Instructions Prepare Raspberries Defrost the frozen raspberries in the microwave until they are just warm. Place in a sieve and strain the excess juice. Leave in the sieve to continue draining while you prep the dough. Dough Add the flour and sugar to a mixing bowl, whisk together, and make a well in the center. Heat the milk until it is lukewarm (do not overheat or you will kill the yeast), pour it into the well and sprinkle the yeast over the milk. With a spoon, stir together the milk, yeast, and a little of the flour/sugar mixture. Cover the bowl with a towel and let it sit for 10 minutes. After 10 minutes briefly mix the rest of the flour into the milk, yeast, flour mixture. Next add in the egg, butter, vanilla extract, and salt. Then knead with the dough hook attachment. Knead for at least 15 minutes, the dough should fully pull away from the edges of the bowl and be quite smooth and soft. Form into a ball, place back in the bowl, and cover with a towel. Place somewhere warm and let rest for 1 hour. Assembling the Schnecken Prepare two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350 F. After the 1 hr has passed, roll out the dough, on a lightly floured surface, into a rectangle that measures 30 x 60 cm. Spread the softened butter over the dough – it should cover about 2/3 of the dough in a rectangle that is 28 cm x 40 cm. You want to leave a 1 inch border but the butter should take up 2/3 of the dough on one side of the rectangle. Then sprinkle the sugar over the butter. Then fold the dough into thirds. If necessary brush edges with a little water to help the dough stick together. Before sealing the edges, make sure the dough is laying flat on the butter and sugar and that there are no air bubbles. Beginning gently, roll the dough out to a rectangle that is approximately 20 cm x 60 cm. Add flour to the dough and work surface as needed. Spread the melted butter over the rectangle. Then sprinkle the sugar over the butter. Lastly, add the drained raspberries and spread them out leaving a 2" border at one short end. Roll up the dough starting with the one short side with the raspberries. Roll as gently as possible without squeezing out the filling. Usually I would slice off one end and then measure my cuts from the clean edge but because the filling is spread all the way to the edges that isn't necessary. Measure out slices that are approximately 2 cm thick. Then cut at each 2 cm mark. Place the slices onto the prepared parchment, leaving at least 3 inches between each roll. There should be no more than 5 on a half size baking sheet. Baking and finishing After the schnecken have rested for 20 minutes, bake them for 20 to 25 min until golden brown. Rotate and switch the baking sheets after the first 12 min to ensure even browning. While the schecken are baking, whisk together the powdered sugar and lemon juice to create a thin glaze. Once the schnecken are done baking, while still hot, brush with the glaze. After you have glazed them all, they should be cool enough to gently move to cooling racks where they should be allowed to cool fully.View original recipe