Dutch Schnecken
Categories: Penndutch | BreadsServes: 1 Servings
Ingredients:
- 1 c Yeast
- *dissolved in:
- 1 c Water, warm
- 5 tb Sugar
- 1/2 ts Salt
- 2 c Milk, warm
- 2 Egg, well beaten
- 1/2 c Butter, melted
- Flour
- *topping:
- 4 tb Sugar
- 4 tb Butter
- 1 1/2 ts Cinnamon
Instructions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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