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Pate Schneck

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Pate Schneck: A Beginner's Guide to Swirled Sweetness

Pate Schneck, also known as Schnecken, Schneckens, or Snails, are delightful spiral-shaped sweet rolls originating from German and Pennsylvania Dutch traditions. These pastries are known for their tender, yeasty dough, a rich filling of butter, sugar, and spices, and a generous topping of caramel or glaze. This guide will walk you through the process of making Pate Schneck from scratch, step-by-step, making it accessible even for beginner bakers.

Prerequisites:

  • Patience: Pate Schneck requires rising time, so plan accordingly.

  • Basic Baking Knowledge: Familiarity with measuring ingredients and using an oven.

  • Understanding Yeast: Knowing how to activate and work with yeast is essential.

    • Tools & Equipment:

  • Large mixing bowl (or stand mixer with dough hook)

  • Measuring cups and spoons

  • Small saucepan

  • Rolling pin

  • Sharp knife or pizza cutter

  • 9x13 inch baking pan

  • Clean kitchen towel

  • Wire rack (optional, for cooling)

    • Ingredients:

    For the Dough:

  • 1 cup (240ml) lukewarm milk (about 105-115°F / 40-46°C)

  • 2 ¼ teaspoons (7g) active dry yeast or instant yeast

  • ¼ cup (50g) granulated sugar

  • ½ teaspoon salt

  • ¼ cup (57g) unsalted butter, melted

  • 1 large egg, lightly beaten

  • 3 ¼ - 3 ¾ cups (400-460g) all-purpose flour, plus more for dusting

    • For the Filling:

  • ½ cup (1 stick, 113g) unsalted butter, softened

  • ¾ cup (150g) packed brown sugar

  • 2 tablespoons ground cinnamon

  • ¼ teaspoon ground nutmeg (optional)

  • Pinch of salt

    • For the Caramel Topping (Optional):

  • ½ cup (100g) granulated sugar

  • ¼ cup (60ml) heavy cream

  • 2 tablespoons (28g) unsalted butter

  • Pinch of salt

    • For the Glaze (Alternative to Caramel):

  • 1 cup (120g) powdered sugar

  • 2-3 tablespoons milk or cream

  • ½ teaspoon vanilla extract

    • Step-by-Step Instructions:

    1. Activate the Yeast:

  • In your large mixing bowl (or the bowl of your stand mixer), combine the lukewarm milk and sugar.

  • Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.

  • If the yeast doesn't foam, it may be old or the milk may have been too hot or cold. Start again with fresh yeast.

    • 2. Prepare the Dough:

  • Add the melted butter, salt, and beaten egg to the yeast mixture. Stir to combine.

  • Gradually add the flour, one cup at a time, mixing well after each addition.

  • If using a stand mixer, use the dough hook attachment and knead on medium speed for 5-7 minutes.

  • If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. Add more flour, one tablespoon at a time, if needed.

    • 3. First Rise:

  • Lightly grease a large bowl with oil or butter.

  • Place the dough in the bowl, turning to coat all sides.

  • Cover the bowl with a clean kitchen towel or plastic wrap.

  • Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

    • 4. Prepare the Filling:

  • While the dough is rising, prepare the filling.

  • In a medium bowl, cream together the softened butter, brown sugar, cinnamon, nutmeg (if using), and salt until well combined and smooth.

    • 5. Assemble the Pate Schneck:

  • Once the dough has doubled, punch it down gently to release the air.

  • Turn the dough out onto a lightly floured surface.

  • Roll the dough into a large rectangle, about 12x18 inches.

  • Spread the filling evenly over the entire surface of the dough.

  • Starting from one of the long edges, tightly roll the dough into a log.

  • Using a sharp knife or pizza cutter, cut the log into 1-inch thick slices.

    • 6. Second Rise:

  • Grease a 9x13 inch baking pan.

  • Arrange the Schneck slices in the prepared pan, leaving a little space between each.

  • Cover the pan with a clean kitchen towel or plastic wrap.

  • Let the Schneck rise in a warm place for 30-45 minutes, or until they have puffed up and are touching each other.

    • 7. Bake the Pate Schneck:

  • Preheat oven to 350°F (175°C).

  • Bake the Schneck for 25-30 minutes, or until golden brown and cooked through.

  • If the tops are browning too quickly, tent the pan with foil.

    • 8. Prepare the Topping (Caramel or Glaze):

  • For Caramel: While the Schneck are baking, prepare the caramel. In a small saucepan, combine the sugar and ¼ cup water. Cook over medium heat, stirring constantly, until the sugar dissolves. Stop stirring and continue to cook until the sugar turns a deep amber color. Remove from heat and carefully whisk in the heavy cream and butter. Add a pinch of salt. Pour the caramel over the baked Schneck immediately after removing them from the oven.

  • For Glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the amount of liquid to achieve desired consistency. Drizzle the glaze over the cooled Schneck.

    • 9. Cool and Serve:

  • Let the Pate Schneck cool slightly in the pan before serving.

  • If desired, transfer them to a wire rack to cool completely.

  • Serve warm or at room temperature.

    • Troubleshooting Tips:

  • Dough not rising: Ensure your yeast is fresh and the liquid is at the correct temperature. A cold environment can also inhibit rising. Try placing the dough in a slightly warmer spot.

  • Dough too sticky: Add flour one tablespoon at a time until the dough is manageable.

  • Schneck browning too quickly: Tent the pan with foil during the last 10-15 minutes of baking.

  • Caramel too thick: Add a tablespoon of milk or cream at a time until the desired consistency is reached.

  • Caramel burning: Watch the caramel carefully while cooking. It can burn quickly. If it starts to smoke, remove it from the heat immediately.

Summary:

Making Pate Schneck is a rewarding baking project that delivers a delicious and impressive result. By following these step-by-step instructions, even beginner bakers can create these delightful swirled pastries. The key is patience, proper yeast activation, and careful attention to the baking process. Enjoy the sweet aroma and the even sweeter taste of your homemade Pate Schneck!

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