Warm & Gooey: Homemade German Plum Rolls (Zwetschgenschnecken) Recipe

Autumn in Germany is synonymous with the intoxicating aroma of baking spices and the juicy sweetness of ripe plums. And what better way to celebrate this delicious season than with homemade Zwetschgenschnecken – German plum rolls! These delectable pastries are a delightful twist on classic cinnamon rolls, featuring a rich, yeasty dough, a fragrant plum filling spiced with cinnamon and cloves, and often topped with a sweet glaze. They’re perfect for a cozy breakfast, a comforting afternoon treat, or a show-stopping dessert to impress your guests. This recipe provides a detailed, step-by-step guide to creating authentic, mouthwatering Zwetschgenschnecken right in your own kitchen.

What are Zwetschgenschnecken?

Zwetschgenschnecken (pronounced tsvetch-gen-shneck-en) translates to “plum snails” in German. The name perfectly describes their spiral shape and the star ingredient: Zwetschgen, a type of European plum, also known as Italian plums or prune plums. These plums are smaller, denser, and have a less watery texture than other plum varieties, making them ideal for baking. While other plums can be used, Zwetschgen hold their shape better during baking and provide a slightly tart counterpoint to the sweetness of the dough and glaze.

Why You’ll Love This Zwetschgenschnecken Recipe

• Authentic Flavor: This recipe captures the traditional taste of German plum rolls, using classic ingredients and techniques.
• Perfect Texture: The dough is soft, fluffy, and slightly sweet, while the filling is moist, flavorful, and perfectly spiced.
• Impressive Presentation: The spiral shape and glistening glaze make these rolls a visually stunning treat.
• Make-Ahead Friendly: You can prepare the dough or filling in advance, making this recipe perfect for busy schedules.
• Deliciously Versatile: Enjoy them warm from the oven, at room temperature, or even cold – they’re delicious any way you slice them!

Ingredients You’ll Need

Before you start, gather all your ingredients. This will make the baking process smoother and more enjoyable.

For the Dough:

• 500g (approximately 4 cups) All-Purpose Flour: Use good quality all-purpose flour. Bread flour can also be used for a chewier texture.
• 1 packet (7g or approximately 2 ¼ teaspoons) Active Dry Yeast: Ensure your yeast is fresh for optimal rising. Instant yeast can also be used; simply mix it directly with the flour.
• 100g (½ cup) Granulated Sugar: Adds sweetness and helps activate the yeast.
• 250ml (1 cup + 1 tablespoon) Milk: Lukewarm milk is crucial for activating the yeast. The ideal temperature is around 110-115°F (43-46°C).
• 75g (⅓ cup) Unsalted Butter, Melted: Adds richness and flavor to the dough. Make sure the butter is cooled slightly after melting so it doesn’t kill the yeast.
• 1 Large Egg: Adds richness and structure to the dough.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor of the dough.
• ½ teaspoon Salt: Balances the sweetness and enhances the other flavors.

For the Plum Filling:

• 1 kg (approximately 2.2 lbs) Zwetschgen Plums: Ripe but firm plums are best. If Zwetschgen are unavailable, use other plums like Italian plums.
• 50g (¼ cup) Granulated Sugar: Adjust the amount of sugar depending on the sweetness of your plums.
• 1 teaspoon Ground Cinnamon: Adds warmth and spice.
• ¼ teaspoon Ground Cloves: A small amount of cloves adds a lovely depth of flavor.
• 1 tablespoon Lemon Juice: Helps to brighten the flavor and prevent the plums from browning.
• 2 tablespoons Cornstarch (or Tapioca Starch): Thickens the filling and prevents it from becoming too watery during baking.

For the Glaze (Optional):

• 150g (1 ½ cups) Powdered Sugar: Provides a smooth and sweet glaze.
• 2-3 tablespoons Milk (or Lemon Juice): Adjust the amount of liquid to achieve the desired consistency.
• Optional: A pinch of cinnamon or a splash of vanilla extract for added flavor.

Equipment You’ll Need

• Large Mixing Bowl: For mixing the dough ingredients.
• Stand Mixer (Optional): Makes kneading the dough easier, but it can also be done by hand.
• Measuring Cups and Spoons: For accurate ingredient measurement.
• Kitchen Scale: For precise measurements, especially for flour.
• Baking Sheet: To bake the Zwetschgenschnecken.
• Parchment Paper: To line the baking sheet and prevent sticking.
• Rolling Pin: For rolling out the dough.
• Sharp Knife or Pizza Cutter: For slicing the rolled dough into rolls.
• Small Bowl: For preparing the glaze.
• Wire Rack: For cooling the baked rolls.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create perfect Zwetschgenschnecken.

Step 1: Prepare the Dough

1. Activate the Yeast: In a large mixing bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. Combine Wet Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk to combine.
3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
4. Knead the Dough: Knead the dough for 8-10 minutes in a stand mixer or 10-12 minutes by hand, until it becomes smooth, elastic, and slightly tacky. The dough should pull away from the sides of the bowl.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Plum Filling

1. Prepare the Plums: Wash, dry, and pit the Zwetschgen plums. Cut them into quarters or smaller pieces.
2. Combine Filling Ingredients: In a medium bowl, combine the chopped plums, sugar, cinnamon, cloves, lemon juice, and cornstarch. Mix well to ensure the plums are evenly coated.

Step 3: Assemble the Zwetschgenschnecken

1. Roll Out the Dough: After the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
2. Roll into a Rectangle: Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm).
3. Spread the Filling: Evenly spread the plum filling over the entire surface of the dough, leaving a small border at one of the long edges.
4. Roll into a Log: Starting from the long edge opposite the border, carefully roll the dough into a tight log.
5. Seal the Seam: Pinch the seam tightly to seal it.
6. Slice into Rolls: Using a sharp knife or pizza cutter, slice the log into 1-inch (2.5 cm) thick rolls. You should get about 12-15 rolls.
7. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Arrange the rolls cut-side up on the baking sheet, leaving a little space between each roll.
8. Second Rise: Cover the rolls with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they have puffed up slightly.

Step 4: Bake the Zwetschgenschnecken

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Bake: Bake the Zwetschgenschnecken for 25-30 minutes, or until they are golden brown and the filling is bubbly.
3. Cool Slightly: Remove the baking sheet from the oven and let the rolls cool slightly on the baking sheet for 5-10 minutes.

Step 5: Prepare the Glaze (Optional)

1. Combine Ingredients: In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add a pinch of cinnamon or a splash of vanilla extract, if desired.
2. Glaze the Rolls: While the rolls are still slightly warm, drizzle the glaze over the top.

Step 6: Serve and Enjoy!

1. Transfer to Wire Rack: Transfer the glazed Zwetschgenschnecken to a wire rack to cool completely.
2. Serve: Serve warm or at room temperature. Enjoy with a cup of coffee or tea.

Tips for Success

• Use Fresh Yeast: Make sure your yeast is fresh for optimal rising. You can test its viability by adding a small amount to warm water with a pinch of sugar. If it foams within 5-10 minutes, it’s good to use.
• Don’t Overheat the Milk: Lukewarm milk is essential for activating the yeast. If the milk is too hot, it can kill the yeast.
• Knead the Dough Well: Proper kneading develops the gluten in the flour, resulting in a soft and elastic dough.
• Don’t Overfill the Rolls: Overfilling the rolls can cause the filling to leak out during baking.
• Let the Rolls Rise Properly: Allowing the dough to rise properly is crucial for a light and fluffy texture.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the rolls and adjust the baking time as needed.
• Add a Crumble Topping: For extra indulgence, consider adding a streusel or crumble topping to the rolls before baking.
• Experiment with Spices: Feel free to adjust the spices in the filling to your liking. Nutmeg, ginger, or cardamom would also be delicious additions.
• Use Other Fruits: While Zwetschgen plums are traditional, you can also use other fruits like apples, pears, or berries.

Variations and Additions

Want to put your own spin on this classic recipe? Here are some ideas for variations and additions:

• Streusel Topping: Add a buttery streusel topping made with flour, sugar, butter, and cinnamon for extra crunch and flavor.
• Nut Crumble: Incorporate chopped nuts like walnuts, almonds, or pecans into the filling or streusel topping.
• Citrus Zest: Add orange or lemon zest to the dough or filling for a bright and refreshing flavor.
• Marzipan Filling: Add a layer of marzipan to the filling for a rich and almondy flavor.
• Cream Cheese Glaze: Substitute some of the milk in the glaze with cream cheese for a tangy and decadent topping.
• Chocolate Drizzle: Drizzle melted chocolate over the glazed rolls for a touch of chocolate indulgence.
• Poppy Seeds: Sprinkle poppy seeds over the rolls before baking for a subtle nutty flavor and visual appeal.
• Rum Soaked Raisins: Add rum soaked raisins to the plum filling for a boozy kick.
• Apple Butter: Spread a thin layer of apple butter over the dough before adding the plum filling.

Make-Ahead Instructions

These Zwetschgenschnecken can be made ahead of time in several ways:

• Dough: The dough can be prepared up to 24 hours in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it. When ready to use, let it sit at room temperature for 30 minutes to 1 hour before rolling out.
• Filling: The plum filling can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
• Unbaked Rolls: You can assemble the rolls and let them rise for the second time. Then, cover them tightly with plastic wrap and refrigerate them overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.
• Baked Rolls: Baked rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the oven or microwave before serving.

Storage Instructions

• Room Temperature: Store baked Zwetschgenschnecken in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store baked Zwetschgenschnecken in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze baked Zwetschgenschnecken in an airtight container for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Serving Suggestions

Zwetschgenschnecken are delicious on their own, but here are some serving suggestions to elevate your experience:

• Warm with Vanilla Ice Cream: Serve warm Zwetschgenschnecken with a scoop of vanilla ice cream for a decadent dessert.
• With Coffee or Tea: Enjoy with a cup of coffee or tea for a cozy breakfast or afternoon treat.
• Brunch Spread: Add them to your brunch spread alongside other pastries, fruits, and savory dishes.
• Holiday Dessert: Serve them as part of your holiday dessert spread alongside other traditional German treats.
• Gift Giving: Package them in a beautiful box or basket and give them as a homemade gift.

Frequently Asked Questions (FAQs)

Q: Can I use other plums besides Zwetschgen?

A: Yes, while Zwetschgen plums are the traditional choice, you can use other plums like Italian plums or prune plums. Just be aware that they may be slightly more watery, so you may need to adjust the amount of cornstarch in the filling.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. Simply mix it directly with the flour. You don’t need to proof it in warm milk first.

Q: My dough didn’t rise. What went wrong?

A: Several factors can affect the rising of the dough. Make sure your yeast is fresh, the milk is lukewarm (not too hot), and the dough is placed in a warm environment.

Q: The filling is too watery. How can I fix it?

A: If the filling is too watery, you can add more cornstarch or tapioca starch to thicken it.

Q: Can I freeze the unbaked rolls?

A: Yes, you can freeze the unbaked rolls. After the second rise, place them on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or airtight container. When ready to bake, let them thaw overnight in the refrigerator and then let them sit at room temperature for 30-45 minutes before baking.

Q: My glaze is too thick. How can I thin it out?

A: If the glaze is too thick, add a little more milk or lemon juice until you reach the desired consistency.

Q: My rolls are browning too quickly. What should I do?

A: If the rolls are browning too quickly, you can loosely cover them with aluminum foil during the last few minutes of baking.

Conclusion

Homemade Zwetschgenschnecken are a truly special treat that will transport you to the heart of a German autumn. With their soft and fluffy dough, juicy plum filling, and sweet glaze, they’re the perfect way to indulge in the flavors of the season. This recipe provides everything you need to create authentic and delicious German plum rolls right in your own kitchen. So, gather your ingredients, put on your apron, and get ready to bake a batch of warm and gooey Zwetschgenschnecken that everyone will love! Guten Appetit!