Dutch Strickle Sheets

Submitted by Molly53

"Lovely with coffee or tea, this recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time."

 

• Ready In: 3hrs 20mins
• Ingredients: 12
• Yields: 4 cakes

ingredients

• 4 cups milk, lukewarm
• 4 eggs, well beaten
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1 fresh yeast cake, softened in
• 1⁄2 cup water, lukewarm
• 2 cups sugar
• 10 cups flour (amount is approximate)

• Topping

• 2 cups sugar
• 4 tablespoons flour
• 1⁄2 cup butter
• 1⁄4 cup water, boiling

directions

1. Combine eggs, milk and butter.
2. Add softened yeast, salt, sugar and enough flour to make a thin batter.
3. Beat all together (about five minutes); cover and set bowl in a warm place overnight.
4. Add enough flour to make a soft dough; knead lightly and set to rise again.
5. Roll dough 1 inch thick and fit into greased.
6. baking pans.
7. Let rise again.
8. Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
9. Spread over dough just before baking.
10. Bake at 400F for about 20 minutes.