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Strickle Sheets

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  •    1   package active dry yeast
  • 1/2   cup lukewarm water
  •    2   cups sugar
  •    4   cups milk
  •    4   eggs, beaten
  •    4   Tablespoons butter, melted
  •     1  teaspoon salt
  •     5  cups all-purpose flour (plus), sifted
  • Sugar mixture
    •    2  cups light brown sugar
    •    3  Tablespoons butter
    •    4  Tablespoons all-purpose flour, sifted
    •    4  Tablespoons boiling water

Directions:

Preheat oven to 350� F.

  1. In a glass, add yeast, water, and 2 tablespoons sugar. 
  2. Allow the yeast to foam. 
  3. In a saucepan, heat milk and allow to become lukewarm. 
  4. In electric mixer bowl, add the lukewarm milk, eggs, butter, yeast mixture, salt, remaining sugar, and 2 cups of flour. 
  5. Attach flat beater and at Stir speed mix for 30 seconds. 
  6. Remove bowl from mixer, cover with plastic wrap, and let rise to double in size.
  7. Attach dough hook to mixer and place back on mixer. 
  8. Add the balance of flour. 
  9. Turn to Speed 2 until combined about 1 minute. 
  10. Knead on Speed 2 for 2 minutes longer. 
  11. Remove bowl from mixer, cover, and let rise to double in size.
  12. Flour board and place dough. 
  13. Roll out to 3/4-inch thickness and using a glass, cut into small round. 
  14. Place rounds in 2 greased 8-inch cake pans. 
  15. Cover and let rise to double in size. 
  16. Prepare the sugar mixture.
  17. In a mixing bowl, blend the brown sugar, butter, flour, and boiling water. 
  18. Using a rubber spatula, spread sugar mixture over the rounds. 
  19. Pop into the oven and bake 20 minutes.

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