Tom Johnson's Schencken
Submitted by Therese on Mon, 12/28/2009 - 5:52pm.
SCHENCKEN
Ingredients
CHRISTMAS BREAD DOUGH
½ cup soft butter
1 ½ cups light brown sugar, well packed
1 tablespoon white corn syrup[1]
48 pecan halves
2 teaspoons ground cinnamon
1 cup currants
1 cup finely ground pecans
Cream butter with ½ cup (or 1 cup (see footnote 8)) of the brown sugar. Beat in corn syrup. Grease[2] cups of two 24-muffin tins[3] with the mixture. Place pecan halves in muffin cups. Set oven at 375°F. Roll dough into a long rectangle ¼ inch thick. Mix the remaining cup of brown sugar with the cinnamon, ground pecans and currants. Spread this dry mixture onto the rectangle of dough. Roll up dough tightly, pressing seam closed to make a long roll about the diameter of the muffin cups. Slice the roll into pieces which will half-fill the depth of the cups.[4] Place slices in cups and press down firmly. Let rise only until dough looks puffy. Bake for 10 minutes or until brown.[5] Turn pans upside down on cake rack immediately to remove Schencken from cups and allow sugar-syrup to run over sides. Leave muffin tins over Schencken for 10-15 minutes to let the syrup drip off the tins. Makes 4 dozen. Best if served warm.
[1] We now prefer more bountiful sugar coating. If you want to do so, increase the ingredients to 1 cup butter, 2 cups light brown sugar, 2 tablespoons white corn syrup.
[2] We found it easiest to plop a dollop of this sugar mixture in all of the tins first to make sure we had enough to go around and then grease the tins using latex-gloved fingers to spread it on the entire cup.
[3] Or four 12-muffin tins; any configuration of muffin tins will do, so long as they total 48 muffins.
[4] Again, to make sure you will not run out or end up with an excess at the end, we found it best to cut the roll into half, then cut each half into half again, making four pieces. Then we could divide each piece into 12 slices.
[5] If oven is full with all 48 muffins you may need 11 minutes for two 12-muffin tins and 12 minutes for the other two.
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Updated 2010
Updated 2010.
Thanks Tom!