Serves 20
145 min
German Sticky Buns (Schnecken)
Recipe GLPR3138eed58fef0f
These classic German sticky buns are tender, spiral-shaped pastries filled with cinnamon sugar and dried fruit, then baked with a rich caramelized topping of butter, brown sugar, and golden syrup. The result is a delightfully gooey, indulgent pastry with pecans, cherries, and raisins. Perfect for special breakfast occasions or whenever you crave an authentic European treat.
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Ingredients
50g unsalted butter
250ml whole milk
4 heaped tablespoons granulated sugar
1 tablespoon dried fast-acting yeast
1 teaspoon salt
1 large free-range egg
1 large egg yolk
450g plain flour
oil, for greasing
175g unsalted butter, softened
175g soft brown sugar
100g golden syrup
100g chopped pecans
55g sweetened dried cherries
85g raisins
1 teaspoon ground cinnamon
225g caster sugar
55g unsalted butter, melted
Directions
Heat the 50g unsalted butter and 250ml milk in a saucepan over gentle heat until the butter melts and the mixture reaches approximately 160°F (43°C). Remove from heat and let cool slightly.
In a large mixing bowl, combine the 4 heaped tablespoons granulated sugar, 1 tablespoon dried yeast, and 1 teaspoon salt. Pour in the warm milk mixture and stir well to combine.
In a small bowl, lightly beat together the 1 large egg and 1 egg yolk. Add to the yeast mixture and stir to incorporate.
Gradually add the 450g plain flour to the wet ingredients, stirring until a soft dough forms. Knead by hand or with a stand mixer for 10 minutes until the dough is smooth and elastic.
Lightly oil a large bowl. Place the dough in the oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
While the dough rises, prepare the filling. In a small bowl, mix together the 1 teaspoon ground cinnamon and 225g caster sugar. Set aside.
In another small bowl, combine the 100g chopped pecans, 55g sweetened dried cherries, and 85g raisins. Mix well and set aside.
Prepare the sticky topping by spreading the 175g softened unsalted butter in the bottom of a large baking dish (approximately 9x13 inches). Spread evenly and top with the 175g soft brown sugar and 100g golden syrup, mixing slightly to combine.
Once the dough has risen, turn it out onto a lightly floured work surface and roll into a rectangle approximately 18x12 inches.
Brush the rolled dough with the 55g melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, then distribute the pecan-fruit mixture across the dough.
Starting from one of the longer sides, tightly roll the dough into a log. Cut the log into 20 equal portions using a sharp knife, wiping the blade between cuts to prevent sticking.
Arrange the 20 rolls cut-side up in the prepared baking dish over the sticky topping. Cover with a damp towel and let rise in a warm place for 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C).
Bake the sticky buns for 30-35 minutes until the tops are golden brown and a wooden pick inserted into a bun comes out with a few moist crumbs.
Remove from the oven and let cool in the baking dish for 2-3 minutes. While still warm, carefully invert the baking dish onto a serving platter so the sticky caramelized topping faces up. Serve warm.
