Name: Schnecken
Yield: Makes 36
Ingredients: 1 medium russet potato (about 8 ounces), peeled, cut into 1-inch pieces; 1 ¼-ounce envelope active dry yeast (2¼ teaspoons); ½ cup (1 stick) unsalted butter, room temperature; ½ cup granulated sugar; 1 teaspoon finely grated lemon zest; 2 large eggs, room temperature; 3⅔ (or more) cups all-purpose flour; 1 teaspoon kosher salt; Nonstick vegetable oil spray; 2 cups pecan halves, divided; 1½ cups granulated sugar, divided; 2 tablespoons ground cinnamon; ½ cup (packed) light brown sugar; ½ cup light corn syrup; ½ teaspoon kosher salt; 1½ cups (3 sticks) unsalted butter, divided; All-purpose flour; 1 cup golden raisins

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Laura Murray

Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.

Recipe notes