Chocolate Schnecke Pastry
Indulge in the irresistible decadence of Chocolate Schnecke Pastry, a delightful twist on the classic German swirl treat. These buttery, golden pastries feature a perfectly soft and fluffy yeast dough rolled with layers of rich, velvety chocolate filling made from melted semi-sweet chocolate and cream. The dough, enriched with eggs and a touch of sugar, is kneaded to a smooth perfection and baked to fragrant, flaky bliss. Each spiral is cut with precision, offering a showstopping presentation and a gooey chocolate center in every bite. Finish these pastries with a light dusting of powdered sugar for an elegant touch, and serve them warm for the ultimate comfort food experience. Perfect for breakfast, brunch, or dessert, this recipe combines timeless baking techniques with indulgent flavors for a treat that’s as beautiful as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 100 grams Unsalted butter (cold, cubed)
- 150 milliliters Whole milk (lukewarm)
- 7 grams Instant yeast
- 1 large Egg
- 150 grams Semi-sweet chocolate chips
- 50 milliliters Heavy cream
- 50 grams Unsalted butter (softened, for filling)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
In a separate bowl, stir lukewarm milk and instant yeast together. Let it sit for 5 minutes until bubbles form, indicating the yeast is activated.
Beat the egg and mix it into the milk-yeast mixture.
Gradually combine the wet ingredients with the dry ingredients until a dough forms. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
Place the dough into a greased bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling by heating the heavy cream in a small saucepan over medium heat until steaming. Remove from heat and stir in the chocolate chips until melted and smooth. Let it cool.
Punch down the dough and roll it out into a rectangle about 30x40 cm (12x16 inches) on a lightly floured surface.
Spread the softened butter evenly over the dough, then spread the cooled chocolate mixture on top.
Roll the dough tightly into a log from the longer side, then slice into 8 equal pieces.
Arrange the slices cut-side up in a greased or parchment-lined baking dish, leaving space between each piece. Cover and let rise for 20–30 minutes.
Preheat the oven to 190°C (375°F).
Bake the pastries for 18–20 minutes or until golden brown and cooked through.
Let the pastries cool slightly before dusting with powdered sugar, if desired. Serve warm.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 153.5 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 283 mg | 22% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
