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1
Warm the cream in a medium saucepan over medium heat.
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2
Stir in the butter until melted.
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3
Remove from the heat and let cool to lukewarm.
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4
Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl.
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5
Stir in 1 teaspoon of the sugar.
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6
Let stand until frothy, about 10 minutes.
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7
Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment.
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8
Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture.
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9
Beat at low speed until blended (flecks of cinnamon will be visible).
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10
Add about 3 cups flour and beat at medium speed until smooth and elastic.
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11
With mixer at low speed, gradually beat in enough of the remaining flour to make a smooth, soft, tacky dough that forms a ball around the beater.
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12
Scrape the sides of the bowl.
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13
Cover with plastic wrap and refrigerate the dough in the mixing bowl overnight.
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14
The next day, turn the dough out onto a floured board and press into a smooth ball.
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15
Divide into four pieces.
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16
Working on a floured surface with a floured rolling pin, roll one piece into a rectangle, about 12 inches long and 9 inches wide, with a long side facing you.
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17
Line four large baking sheets with parchment paper.
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18
Brush the rolled-out dough generously with melted butter.
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19
Sprinkle with about 1/4 of the cinnamon-sugar, leaving a 1/2-inch border all around.
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20
Press the sugar into the dough.
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21
Sprinkle with about 1/4 each of the pecans and currants or raisins, gently pressing them into the dough.
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22
Brush the long edge farthest from you with beaten egg.
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23
Starting at the nearest long side, roll up the dough like a jelly-roll, shaping it as you roll it.
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24
Make sure the edge is sealed; if not, brush with more egg and press firmly.
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25
Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets.
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26
Press any filling that has fallen out back into the slices.
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27
Sprinkle with additional cinnamon-sugar.
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28
Cover loosely with plastic wrap and set aside.
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29
Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar.
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30
Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size.
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31
Meanwhile preheat the oven to 350 degrees .
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32
Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown.
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33
Transfer to wire racks to cool.
