| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes & pie, Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 4 |
|
Heaping cups flour |
| 1 |
c |
Milk |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1 |
pk |
Yeast |
| 1/2 |
c |
Warm water |
INSTRUCTIONS
Day Before Melt butter, add milk, sift flour, add salt, eggs, yeast (which
has been diluted in warm water), butter, and milk, sugar, etc. Mix to
proper consistency (which means you add flour until you can just about
handle the dough - it should be pretty sticky - and set away, warmly
covered, to raise.
Next AM Flour board - take part of dough at a time and knead again
(slightly) - roll out to about 1/4 inch thickness. Cover with plenty of
melted butter, cinnamon and sugar mixture, and raising. (Also nuts if
desired but not necessary). Roll - cut into 2 inch sections - Cover bottom
of baking pan with plenty of brown sugar and butter. Stand sections of this
~ on end -- close together until pan is filled. Stand away to raise until
dough reaches top of pan. Pan should be 3 or 4 inches high. Bake for nearly
one hour in slow oven. (Heat oven first until very hot - then turn down to
slow oven.)
Posted to JEWISH-FOOD digest by Sue & Sam Hurwitz <suesam@pipeline.com> on
Oct 19, 1998, converted by MM_Buster v2.0l.
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