Schoko Schnecken | Chocolate Pinwheels

Overhead image of multiple schoko shcnecken/ chocolate pinwheels, side by side on a silicone baking mat.

Schoko Schnecken | Chocolate Pinwheels

Schoko Schnecken or Chocolate Pinwheels, are a fun twist on the classic German Pastry. Rather than being filled with nuts or poppyseeds, these are filled with a rich and delicious chocolate spread.

Prep Time10

Cook Time30

Proofing time1 30

Total Time2 10

Course: Afternoon Kaffee, Breakfast

Cuisine: German

Keyword: Chocolate, pastries, pinwheels, schnecken, sweet buns

Servings:

Calories: 500kcal

Equipment

Stand Mixer

Ingredients

Chocolate Filling

170 grams dark chocolate chips or a bar finely chopped
120 grams butter
120 grams granulated sugar
30 grams cocoa powder
80 ml heavy cream

Dough

12 grams active dry yeast
125 ml milk lukewarm
350 grams ap flour
50 grams granulated sugar
1 egg room temp
1 tsp vanilla extract
100 grams butter softened

Glaze

1 tbsp lemon juice
2 tbsp water more as needed
250 grams powdered sugar

Instructions

Make the Chocolate filling

In a medium sauce pot, combine all filling ingredients.
Heat over medium heat, stirring frequently, until everything has melted together and it has just begin to barely bubble.
Then transfer the filling to a large shallow bowl or baking sheet so it can spread and chill faster.

Dough

Heat the milk to lukewarm and stir in the yeast.
Cover and set aside for 10 minutes to bloom.
In a large stand mixing bowl, add in the remaining dough ingredients.
Add in the bloomed milk/yeast mixture.
Knead together with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough.
Shape the dough into a ball and place, smooth side up, in a greased bowl.
Cover the bowl with plastic wrap or proofing bag and set it somewhere warm to rest for 1 hour.

Assembling the Schnecken

Check the consistency of the chocolate filling, it should be about that of soft peanut butter. You want it spreadable but not runny.
If it's still too soft, place it in the fridge for a few minutes.
Prepare two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350 F or 325 if baking on convection.
Arrange two baking racks so that they divide the oven into thirds.
After the 1 hr has passed, roll the dough out into a rectangle that measures 20 cm x 60 cm.
Spread the cooled chocolate filling over the dough - it should cover all of the dough.
Roll up the dough starting with one short side. As you roll, gently squeeze it to make sure the roll is nice and tight.
Slice of one end to create a neat slice edge.
Measure out slices that are approximately 2 cm thick and mark them along the top of the roll.
Cut at each 2 cm mark. Place the slices onto the prepared parchment, leaving at least 3 inches between each roll. There should be no more than 6 on a half size baking sheet.
Tuck the ends under each roll. Leave the schnecken to rest for 30 minutes

Baking and finishing

After the schnecken have rested for 30 minutes, bake them for 20 min until golden brown. Rotate and switch the baking sheets after the first 12 min to ensure even browning if not baking on convection.
While the schecken are baking, whisk together the powdered sugar, lemon juice, and water to create a thin glaze. It should not be opaque.
Once the schnecken are done baking, while still hot, brush with the glaze.
After you have glazed them all, they should be cool enough to gently move to cooling racks where they should be allowed to cool for at least 3-4 more minutes before enjoying.

Notes

These will last up to a 3-4 days in an airtight container at room temperature! Or they can be wrapped individually and stored in the freezer for a couple months.

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