| 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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