Schnecken From the World of Jewish Cooking by Gil Marks

Dough

Glaze

Combine 1 cup sugar, 1 stick melted margarine or butter, and 2 tbsp light corn syrup.

Filling

Combine cinnamon, sugar, chopped walnuts or pecans and chopped raisins.

Directions

1. Grease 5 12‐cup muffin tins or miniature muffin tins; heat oven to 350 degrees.
2. Dissolve the yeast in ¼ cup of water. Stir in 1 tsp of sugar and let stand until foamy, 5–10 minutes. Add the remaining water, remaining sugar, margarine or butter, eggs and salt. Blend in 1½ cups flour. Add the remaining flour, ½ cup at a time, until the mixture holds together.
3. On a lightly floured surface, knead the dough until smooth and elastic, for about 10 minutes. Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap; let rise at room temperature until double in bulk, about 1½ hours or in refrigerator overnight. Punch down the dough.
4. Divide the glaze among the muffin tins. If desired, add a pecan half in each muffin tin. Divide the dough into six equal pieces. On a lightly floured surface, roll each piece of dough into a ¼ ‐inch thick rectangle.
5. Brush the dough with melted margarine or butter, and sprinkle with filling. Starting from a long side, roll up jelly‐roll style. Place seam side down on a flat surface, and cut into ¾‐ to 1‐inch thick slices.Place in muffin tins, cover, and let rise at room temperature until double in bulk, about 1 hour.
6. Bake until golden brown, about 20 minutes. Immediately invert the pans onto sheets of aluminum foil. Allow schnecken to fall out, and the glaze to drip over.