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Dutch Schnecken

Ingredients
 

1 cup yeast
1 *dissolved in:
1 cup water, warm
5 tbsp sugar
1/2 tsp salt
2 cup milk, warm
2 each egg, well beaten
1/2 cup butter, melted
1 flour
1 *topping:
4 tbsp sugar
4 tbsp butter
1 1/2 tsp cinnamon




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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