These incredibly sweet more-ish buns have a sticky pecan topping and are filled with cinnamon and dried fruit. ‘Schnecken’ means snails in German, a reference the spiral shape of the buns.
Equipment and preparation: you will need a free-standing mixer fitted with a dough hook.
For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.
Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes.
Stir the salt and the eggs into the yeast mixture.
Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.
Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.
Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side.
For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan.
Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside.
For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside.
When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in.
Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape.
Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan.
Cover with oiled cling film and leave to rise for about 40 minutes.
Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil.
Turn out of the tray while still warm onto a plate or baking tray.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
The bakers create pithiviers, fondant fancies and chiffon sponges in their final tests.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.