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Dutch Schnecken

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dutch Penndutch, Breads 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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