Title : German strickle sheets
Categories : Penndutch, breads
Servings : 1

2 c Sugar 4 Egg, well beaten
4 tb Butter 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm
4 c Milk 1 ts Salt
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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