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DUTCH SCHNECKEN

Category:    Bread
Yield:1 servings
 
      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                       
 
  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.
 

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