German sticky buns (Schnecken) recipe
For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes.Stir the salt and the eggs into the yeast mixture.Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side.For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan.Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside.For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside.When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in.Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan.Cover with oiled cling film and leave to rise for about 40 minutes.Preheat the oven to 200C/fan oven 180C/400F/Gas 6.Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil.Turn out of the tray while still warm onto a plate or baking tray. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Stir the salt and the eggs into the yeast mixture. Stir the salt and the eggs into the yeast mixture. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Cover with oiled cling film and leave to rise for about 40 minutes. Cover with oiled cling film and leave to rise for about 40 minutes. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Turn out of the tray while still warm onto a plate or baking tray. Turn out of the tray while still warm onto a plate or baking tray.