Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Milk, scalded -
6 c Flour -
1/2 ts Salt -
1 c Sugar -
2 Egg, well beaten -
1/2 c Butter -
1/2 c Potato, mashed -
1/2 c Yeast -
-*DISSOLVED IN: -
1/4 c Water, warm -
1/4 c Powdered sugar -
2 tb Butter, melted -

DIRECTIONS ------------------------------------------------------------
This batter must be made in the early evening and set to rise in a
warm place until morning. Mix together the dissolved yeast cake,
mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To
the scalded milk, add the butter and stir until melted. When cool add
the eggs, 1/2 cup of sugar, and salt and combine with the yeast
mixture. Sift in the flour and knead thoroughly. Cover and let rise in
a warm place until morning. Roll out to about 1/4 inch thick, brush
the dough with melted butter and cut in 2 inch squares. Turn up the
four corners toward the center. Place on a greased baking sheet about
2 inches apart and let rise until light. Bake at 450-F for 20 minutes.
Remove from oven, brush with melted butter, and sprinkle with powdered
sugar. Serve hot with plenty of coffee.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20

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