In Snyde, The Jewish Baker: More Trials from Stan And Norm's Book
Today I baked two things from Inside the Jewish Bakery: one worked out very well, and one didn’t. The double knot rolls with Honey-Whole Wheat Challah dough are just as I hoped. The Mini-Schnecken came out all wrong.
First, the Mini-schnecken. These are supposed to be like rugelach, except rolled up and cut rather than rolled in a crescent shape. I used the cream cheese short dough from ITJB, and it was easy to make and had a great texture. But as I was rolling out the dough to add the filling, I realized that the dough sheet was way too thick. I followed the instructions, rolling one recipe of the dough out to 18” by 8”, and ended up with a sheet of dough that was about 3/16”“ thick, and when I added the amount of jam filling the recipe called for, that was too thick too. I wonder if one recipe is supposed to make two sheets of 18x8 and the filling is supposed to cover both (more thinly). That would make a product more like my experience of rugelach.
In any case, though they look nothing like mini-schneckens, they are delicious (some Apricot and some Olallieberry). I especially like the dough…might be great for bear claws. Here’s some photos:
The double knot rolls were a breeze to make. I hand kneaded the dough and it had a great silky consistency. The instructions in ITJB for shaping the rolls were excellent. And the resulting rolls are superb. They’ll be great with leftover turkey.