German Strickle Sheets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
4 each: Egg, well beaten
4 tbsp: Butter,
1 cup: Yeast,
*dissolved in:,
1/2 cup: Water, lukewarm
4 cup: Milk,
1 tsp: Salt,
Flour,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp