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Dutch Schneckenbreads, penndutch 1 cup yeast 1 single *dissolved in: 1 cup water, warm 5 tablespoon sugar 1/2 teaspoon salt 2 cup milk, warm 2 each egg, well beaten 1/2 cup butter, melted 1 single flour 1 single *topping: 4 tablespoon sugar 4 tablespoon butter 1 1/2 teaspoon cinnamon Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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