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1
Make the buns: Dissolve the yeast in the lukewarm water and set aside.
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2
In a large bowl, cream together the butter and granulated sugar.
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3
Add the egg yolks.
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4
Blend in the vinegar and sour cream.
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5
Add the dissolved yeast and then the flour and mix very well.
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6
The dough should be heavy, but not pasty.
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7
Turn out the dough onto a floured board and knead for 10 minutes.
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8
Divide the dough in half, shape each half into a ball, wrap each ball in plastic, and refrigerate for at least 6 hours or up to 3 days.
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9
Preheat the oven to 425F.
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10
Lightly butter 24 muffin cups.
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11
Make the filling: In a mixing bowl, cream the butter with half of the brown sugar.
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12
Place 1 teaspoon of this mixture in the bottom of each buttered muffin cup.
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13
Set 2 pecan pieces in each.
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14
Remove the dough from the refrigerator.
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15
Roll out each half on a floured board into a rectangle 18 inches wide, 10 inches long, and about 1/4 inch thick.
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16
Sprinkle each sheet of dough with the remaining 1/2 cup brown sugar, the 1 tablespoon cinnamon, and the raisins.
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17
Roll up the dough as would a jelly roll and cut into 1 1/2-inch slices.
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18
(Each sheet should yield 12 slices.)
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19
Place each slice of dough in a muffin cup with one of the spiral sides up.
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20
Bake until browned and fragrant, 20 minutes.
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21
Let cool briefly, carefully turn out, making sure the topping comes with the schnecken.
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22
Sprinkle with a little additional cinnamon.
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23
Serve at room temperature.
