Sabine’s super Schneckennudelkuchen

For those of you who followed my recent “Christmas dinner” post I made mention of my German friend Sabine’s “Schneckennudelkuchen” that she kindly made for our dessert. Despite being quite possibly one of the hardest things ever to pronounce, the recipe is in fact very simple and in terms of description the closest thing I can liken it to would be an English chelsea bun or similar e.g. a sweet dough cake with, in this case, hazelnuts.

I am unashamably posting the recipe whilst I have a photo of one of Sabine’s creations as a) I’ve yet to try the recipe and b) mine may not come out looking as they should!! You’ll have to forgive the rather hazy photo but in the midst of us scoffing our christmas luncheon I only managed to grab a quick shot on the phone but nonetheless you get the idea. Needless to say it was tastier in reality!

Hazelnut schneckennudelkuchen

Ingredients: (For the dough) 500g flour, 20g dried or freshyeast, 80g sugar, pinch of salt, juice of 1 lemon, 80g butter, 1/4 Litre of milk. (For the filling) 300g chopped hazelnuts (or any other nut of you choice), 150g sugar, 1 sachet vanilla icing sugar, single cream or similar

Preparation: 20 mins + lievitation + 20 mins baking

  1. To make the dough mix all of the ingredients and knead into a smooth dough. If using fresh yeast, combine with the milk before adding to the dough mixing.
  2. Roll out into a rectangular shape and place on a baking tray prepared with oven paper and leave to rise for c. 45 mins.
  3. To make the mix combine all the ingredients until you have a nutty paste. You’ll need to guestimate how much cream to use on the basis that the mixture should be a paste that is easy to spread across the dough and not too liquidy.
  4. Once your dough has risen, cover evenly with the nutty paste and then roll the dough as you would a swiss roll.
  5. Cut the roll into equal sized slices and then place all of the circular slices together on the baking tray to bake.
  6. Bake at the centre of a hot oven 200C for c. 20 mins until golden.

Best eaten warm!


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