9 in. x 5 in. bread pan
1 tbsp raisins
6 tbsp unsalted butter, at room temp.
6 tbsp salted butter, at room temp.
3 tbsp unsalted butter, melted
1 unit of yellow dough
1/4 tspn cinnamon
1/2 cup sugar
- Soak raisins in a small bowl of water overnight.
- Grease a 9 in. x 5 in. bread pan.
- Beat together the salted and unsalted butter and spread it evenly on the bottom of the bread pan.
- In a small bowl, create an egg wash by mixing together the egg and 1 cup of water. Set aside.
- In another small bowl, mix together the cinnamon and sugar. Set aside.
- Dust a flat surface, a rolling pin, and the dough with flour. Roll the dough out into a 4 inch by 18 inch rectangle. Dust off any excess flour from both sides of the rolled dough.
- On one of the 4 inch ends of the dough, Wash a 1 inch section at the end of the dough with the egg wash mixture. Cover the remaining dough with the 3 tablespoons of melted butter.
- Spread the sugar and cinnamon mixture over the buttered portion of the dough.
- Drain the water from the raisins. Sprinkle the raisins over the sugar and cinnamon mixture.
- Roll up the dough toward the short end of the dough where you applied the egg wash. Try to keep the roll tight and straight. Seal the roll with the egg wash section.
- Cut the roll into 3 even pieces and place them, cut-side up, in the buttered bread pan.
- Let proof in a warm place for at least an hour until the rolls double in size.
- Preheat oven to 375 degrees Fahrenheit.
- Place the bread pan on a baking sheet to catch any excess butter that may bubble over the side of the pan. Place the pan and baking sheet into the oven.
- Bake for 45 minutes. After baking the schnecken for 20 minutes, use a spatula to push down the dough back into the pan. Do this a second time at 40 minutes as well.
- When the schnecken is golden brown on top, remove the pan from the oven.
- Turn them out onto a serving dish. Let cool for 5 minutes then serve.