Schwäbischer Schneckenkuchen

Schwäbischer Schneckenkuchen, also known as "Swabian Snail Cake," is a traditional pastry from the Swabian region in Germany. This delicious treat is known for its spiral shape, similar to a snail shell, and is filled with a variety of ingredients such as walnuts, cinnamon, and sometimes even raisins. The recipe has its roots in German baking traditions and has been enjoyed by generations, particularly during festive seasons and family gatherings. The richness of its flavors combined with a delicate pastry makes it a beloved dessert choice in Swabian households.

Ingredients

• Flour – 500g
• Milk – 250ml
• Yeast – 20g fresh or 7g dry
• Sugar – 100g
• Egg – 2
• Butter – 100g, melted
• Salt – a pinch
• Walnuts – 100g, chopped
• Cinnamon – 2 teaspoons
• Raisins – 50g

Preparation

Step 1: Prepare the Dough

Start by heating the milk slightly until it is warm but not hot. Dissolve the yeast and sugar in the warm milk. Allow this mixture to sit for about 10 minutes, or until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs, melted butter, and the yeast mixture. Mix everything together until a soft dough forms.

Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until it doubles in size.

Step 2: Roll and Fill

Once the dough has risen, punch it down to remove the excess air. Roll it out on a floured surface into a rectangle about 1 cm thick.

Sprinkle the rolled dough evenly with walnuts, cinnamon, and raisins. Gently press these into the dough with the rolling pin to ensure they stick.

Step 3: Form the Schneckenkuchen

Starting from one of the longer sides, carefully roll the dough into a tight log. Using a sharp knife, cut the log into spiral slices about 2 cm thick.

Grease a round baking tin and arrange the slices cut side up. Leave some space between each slice as they will expand during the second rising.

Step 4: Final Rise and Bake

Cover the arranged slices with a damp cloth and let them rise for another 30 minutes. Meanwhile, preheat your oven to 180°C (356°F).

Bake in the preheated oven for 25 to 30 minutes, or until the Schneckenkuchen is golden brown and baked through. Use a cooking timer to keep track.

Serving Suggestions

Allow the Schwäbischer Schneckenkuchen to cool in the tin for a few minutes before transferring it to a wire rack. This cake is best enjoyed warm as it highlights the buttery layers and the aromatic filling. Serve it with a generous dusting of powdered sugar, alongside a cup of coffee or tea. It's a delightful centerpiece for any brunch or afternoon tea.

You can also enjoy this pastry with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Its sweet and nutty flavors make it a versatile dessert that can complement any meal or celebration.