Schnecken

Instructions

Make dough and let rise overnight in the refrigerator.

Divide dough into three balls. Roll out dough into rectangular shape. Sprinkle each piece with cinnamon/sugar mixture, brown sugar, raisins, nuts & melted butter. Roll into log shapes, and cut into 2" slices.

Meanwhile, prepare muffin tins. In each tin, cover bottom with 1 tbsp, brown sugar, 3 pecan halves and spoon in about 1 tbsp melted butter. Sit dough pieces on top. Cover and let rise again, about 1 hour.

Bake 30-35 minutes at 325°, or as you like them! Turn out while still hot onto waxed paper to cool.

It was when Tom and I were first dating that I began to hear stories of his mother’s culinary creativity and excellence. Stories, recipes and kitchen words were spoken of with awe and respect. But none as revered as "schnecken", Sally's trademark sweet rolls.

One day, I asked her for the recipe. She would send it to me in New York she said — and it never came. Once while visiting Denver, I asked again, and offered to copy it down myself — no, I was told, you need to make them to understand the recipe. Could we? Maybe on my next visit. Maybe she would tell me the name of the cookbook where I could find it — no, it was hers alone. I began to wonder ...

Then we were married, and returned to Denver from our honeymoon. I was still unpacking when the phone rang. It was Sally — did I want to come to her home that afternoon to make schnecken? Only now that I was really here to stay, could the secret be mine.

So I went, and watched, and learned ... as I have spent many afternoons in her kitchen learning her wonderful ways. And of course, I had to include it here, the keystone recipe.

Sally's Family Secret, or maybe her Secret of Family.

And they are easier if you watch someone first!