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Schnecke (Snails)

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

1 - cup milk, scalded
1 - package active dry yeast
1/4 - cup sugar
3 - cups all-purpose flour, sifted
1 - teaspoon salt
1 - egg, beaten
1 - egg yolk, beaten
1/4 - cup butter, melted
1/2 - cup brown sugar
2 - teaspoon cinnamon
1/2 - cup raisins
1/2 - cup almonds, blanched and shredded

Directions:

Preheat oven to 375� F.

  1. In a saucepan, heat milk and allow to cool. 
  2. Pour into a glass, dissolve the yeast, and add a teaspoon sugar. 
  3. Allow yeast to foam.
  4. In a mixing bowl, add 1-1/2 cups flour, remaining sugar, salt, and mix in the yeast. 
  5. Cover and let rise 1 hour or doubles in size.
  6. Add the egg and egg yolk, melted butter, and the remaining flour. 
  7. Remove from bowl and lightly knead. 
  8. Cover and let rise 1 hour.
  9. On a floured bowl, roll dough to 1/4-inch thickness. 
  10. Brush with melted butter and sprinkle with brown sugar and sugar. 
  11. Dot the dough thickly with raisins and almonds. 
  12. Roll up like a jelly-roll and slice to 1-1/2-inch thickness with a very sharp knife. 
  13. Grease 2 8-inch cake pans. 
  14. Sprinkle brown sugar on bottom. 
  15. Put in the dough and spread melted butter across the tops. 
  16. Sprinkle brown sugar and cinnamon across the top. 
  17. Place in oven and bake 25 minutes.

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