| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Penndutch, Breads | 1 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 4 | Egg, well beaten | |
| 4 | tb | Butter |
| 1 | c | Yeast |
| *dissolved in: | ||
| 1/2 | c | Water, lukewarm |
| 4 | c | Milk |
| 1 | ts | Salt |
| Flour |
INSTRUCTIONS
Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 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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