Pine Bluff Schnecken With Pecans, adapted from Tessie Selig
1 tablespoon yeast
1 cup lukewarm milk
4 tablespoons sugar
1 large egg
6 tablespoons melted unsalted butter
3 cups unbleached all purpose flour, plus flour for rolling
1 teaspoon salt
1 1/2 sticks unsalted butter (3/4 cup)
1 1/2 cups brown or muscovado sugar
1 1/2 cups chopped toasted pecans
1 teaspoon cinnamon
To make the dough, dissolve the yeast in the lukewarm milk with the sugar in the bowl of a standing mixer equipped with a metal paddle. Slowly add the egg, 6 tablespoons melted butter, 3 cups of the flour, and the salt, mixing continually until a very soft dough is formed. Cover and keep in the refrigerator overnight.
The next morning, melt the 1 1/2 sticks of butter, brushing generously the bottom and sides of 12 muffin tins. You will want almost a tablespoon of butter in each tin, leaving just enough to brush the dough later. Add a tablespoon of brown sugar, and about a tablespoon of chopped pecans to each tin.
Sprinkle a board heavily with flour and remove the dough from the bowl, carefully adding enough flour so that the dough will not stick to your hands. Roll the dough out to a rectangle about 12” by 14” and about 1/4 inch thick. Brush enough melted butter over the dough to cover it and then sprinkle with the remaining brown sugar, remaining pecans, and all of the cinnamon, leaving about a half-inch border. Roll up carefully and tightly like a jelly roll.
Cut roll into 12 slices about 1 inch thick and put in the muffin tins, cut side down. Brush the tops with the remaining melted butter and let rise uncovered for 1 hour.
Preheat the oven to 350 degrees and bake for about 25 minutes or until golden. When the schnecken are cool enough to touch, put a knife around each one, invert onto waxed paper and serve.
Yield: 12 schnecken.