Title: Dutch Schnecken
Categories: Penn Bread
Yield: 1 Servings
| 1 | c | Yeast |
| 1 | c | Water, warm |
| 1/2 | ts | Salt |
| 2 | | Egg, well beaten |
| | | Flour |
| 4 | tb | Sugar |
| 1 1/2 | ts | Cinnamon |
| | | *dissolved in: |
| 5 | tb | Sugar |
| 2 | c | Milk, warm |
| 1/2 | c | Butter, melted |
| | | *topping: |
| 4 | tb | Butter |
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.