Zimt-Rosinen Schnecken {Cinnamon Raisin Rolls} #Dairyfree #CookTheBooks

When was the last time you read a great book?  This summer I really have gotten back into reading a lot and have enjoyed it so much.  There is quite nothing more relaxing to me like getting lost in a good book and I was looking for a new good read when my friend Heather a.k.a. Girlichef recommended The Baker's Daughter by Sarah McCoy to me.  She also told me about the Cook the Books Club and that this time's event is just this book.  Well, let me just tell you this takes reading up to a whole new level :)

I don't know about you, but lately my choice of book has been the hard copy and I headed out to Powell's to get my version.  Easy,  right?!  You would think so but then I came to find out that one single copy was left at Powell's Portland inventory.  Luckily it was an easy transfer and I had the book in no time.

 Now let me tell you a little bit about the book. It was a great read; telling on one hand the story of Elsie Schmidt growing up at the end of the Second World War in a bakery in Garmisch, Germany; and on the other hand telling the story of Reba the journalist in El Paso, Texas.  The book takes the reader to see life in Germany through Elsie's eye.  At first somewhat accepting to the world around her, understanding that people that speak up are taken away and realizing that the only reason the bakery continues to have supplies is because of the family's relationship  to a Nazi Officer.  That is until she witnesses the horrific way a little jewish boy is treated; later he appears at her house and risking her life she takes him in.  The book describes not only the most horrific but also the most beautiful ways of human behavior and of course also the food that brought comfort all along.

Reading this book brought also reminded me of a story my grandfather told me about a fish vendor selling Hering on the market in Tuttlingen.  When offering them for sale he shouted "Hering so fett wie der Goering" {Hering as fat as Goering}; he was swiftly taken away but luckily reappeared - albeit a lot thinner - a couple of weeks later offering his fish for sale shouting "Hering as fat as the other week".

Reading this book also brought back the scents and foods from home.  Schwarzwaelder Kirschtorte, Sonnenblumenkernbrot; Schnecken, Bienenstich, Broetchen {or as we call them in Swabia Weckle or Semmeln in Bavaria}...oh, yes there was no way around it.  I had to make something - someting sweet. It was a close decision between .Zimtschnecken {Cinamon Snails} and Bienenstich.  Either version would - of course - be dairyfree and what did I decide on?  Yup, I know not a surprise come on now Bea this is getting old...so yes I made Dairyfree Zimt-Rosinen Schnecken {Cinamon Raisin Snails ahhh, I meant to say Rolls}.  They are quickly made and a huge hit - this is actually already the second batch and a third batch will follow soon...

Zimt-Rosinen-Schnecken {Cinamon Raisin Rolls}

• 3 C flour
• 2-1/4 tsp yeast
• 2/3 C sugar {plus 1/4 C + 4 Tbs. see below}
• 1/2 tsp salt
• 1/4 tsp ground cloves
• Good pinch of ground ginger & allspice
• 1/2 stick of Earth Balance or other vegan butter melted in {you need a total of 1 stick see below}
• 1 C of Almond "Milk" {or other preferred milk substitute}
• 3 Tbs. Earth Balance or other vegan butter melted
• 1/4 C sugar
• 1 Tbs. cinnamon
• 1/2 tsp. vanilla
• 2/3 C raisins
• 2 Tbs. Earth Balance or other vegan "butter"
• 3 Tbs. Orange Juice
• 4 Tbs. sugar

1. Combine flour, yeast, sugar, salt, and spices in a large bowl.
2. In a pot gently heat the Almond "Milk" with the 1/2 stick of Earth Balance.  When melted,
3. Pour the mixture over the dry ingredients. Mix and knead the ingredients until a smooth dough forms.
4. Cover dough with a dishtowel, or plastic wrap and place at a warm spot.  Let rest {and rise} for at least 30 minutes
5. After the dough has risen, spread a little bit of flour on work surface and thinly roll out the dough
6. Melt 3 Tbs. of Earth Balance and brush the melted "butter" all over the top of the dough
7. Combine 1/4 C sugar with the cinnamon, then add the vanilla. Evenly spread the sugar/cinnamon/vanilla mixture over the dough
8. Gently scatter the raisins over the entire dough
9. Now gently, and loosely roll up the dough.
10. Prepare a 13x9x2 Baking pan by covering the bottom with 2 Tbs of Earth Balance, 4 Tbs Orange Juice, 4 Tbs. Sugar
11. Cut dough into 3/4" slices and place in prepared pan.  Do not place them to close together as they will still rise a little more.
12. Cover pan with the Schnecken with either a dish towel or plastic wrap; set at a warm place to rise for another 20 minutes.
13. Preheat oven to 375F
14. Bake for 20 - 25 minutes - let rest for a couple of minutes and serve them upside down :)

Enjoy - I brought these along to an Oktoberfest Party as a dessert and they were a hit :) but my preferred way of eating them is for breakfast