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Reminiscing: Nussschnecken in Heidelberg (Germany)


Makes about 20 pieces


30g fresh yeast or 2 tsp (7g) dried yeast

1/4 cup warm water

60g sugar

60g butter

1/4 cup milk

350g flour

1/2 tsp salt

1 egg, lightly whisked


25g soft butter; melted

100g sugar

2 tsp cinnamon

1/2 cup nuts; finely chopped

Sugar syrup

1/4 cup water

1/4 cup sugar

For the dough

  1. Combine the water, yeast and sugar in a small bowl and stir until combined. Set aside in a warm place for 5 minutes until frothy.
  2. Heat the milk and butter on low heat until butter has melted. Take off the heat to cool slightly (until warm).
  3. Place flour and salt in a large bowl and make a well in the centre. Pour the yeast and milk mixtures with the egg into the well and mix until well combined.
  4. Transfer dough onto a floured surface and knead the dought for 10 minutes until smooth.
  5. Lightly oil a bowl and place the dough into it. Cover with a tea towel and leave in a warm place for 1 hour or until doubled in size.

For the filling

  1. Place the sugar and cinnamon in a small bowl and mix until combined.

For the sugar syrup

  1. Combine sugar and water in a small saucepan over low heat until sugar has dissolved.
  2. Turn the heat up to medium and let the mixture bubble for about 2 minutes. Take off the heat.

The assembly

  1. Line 2 baking trays with baking paper.
  2. On a floured surface, roll the dough to a 30 x 40cm rectangle (about 1cm thick).
  3. Brush the melted butter over the top of the dough (reserve some to brush over the scrolls) and sprinkle with cinnamon sugar.
  4. Sprinkle chopped nuts on top and use a rolling pin to slightly roll over the top of the dough.
  5. Starting from the long side, roll the dough up to form a sausage.
  6. Cut into 2cm slices.
  7. Roll slices until slightly flattened (about 1cm thick).
  8. Transfer scrolls to baking trays and cover with a tea towel.
  9. Set aside in warm place for 30 minutes until doubled in size.
  10. Preheat oven to 190C (370F).
  11. Bake in preheated oven for 10 minutes until golden brown; alternating the two trays after 5 minutes.
  12. Remove from tray and place on wire rack (over newspaper) to cool.
  13. Brush the scrolls with syrup and serve.