Butter semmels (a moravian \"companies\" delica
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk, scalded |
| 6 | cups | Flour |
| ½ | teaspoon | Salt |
| 1 | cup | Sugar |
| 2 | eaches | Egg, well beaten |
| ½ | cup | Butter |
| ½ | cup | Potato, mashed |
| ½ | cup | Yeast |
| 1 | x | *dissolved in: |
| ¼ | cup | Water, warm |
| ¼ | cup | Powdered sugar |
| 2 | tablespoons | 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 ½ 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, ½ 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 ¼ 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.