| 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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