| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penn-dutch, Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk, Scalded |
| 6 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar |
| 2 |
|
Eggs, Well Beaten |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Potato, Mashed |
| 1/2 |
c |
Yeast, Dissolved In: |
| 1/4 |
c |
Warm Water |
| 1/4 |
c |
Powdered Sugar |
| 2 |
tb |
Butter, Melted |
INSTRUCTIONS
This batter must be made in the early evening and set to rise in a warm
place until morning. Mix together the dissolved yeast cake, mashed potatoes
and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk,
add the butter and stir until melted. When cool add the eggs, 1/2 cup of
sugar, and salt and combine with the yeast mixture. Sift in the flour and
knead thoroughly. Cover and let rise in a warm place until morning. Roll
out to about 1/4 inch thick, brush the dough with melted butter and cut in
2 inch squares. Turn up the four corners toward the center. Place on a
greased baking sheet about 2 inches apart and let rise until light. Bake at
450°F for 20 minutes. Remove from oven, brush with melted butter, and
sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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