German Strickle Sheets

* Exported from MasterCook *

GERMAN STRICKLE SHEETS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
4 ea Egg, well beaten
4 tb Butter
1 c Yeast
1 x *dissolved in:
1/2 c Water, lukewarm
4 c Milk
1 t Salt
1 x Flour

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.



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