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.
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|Serving Size: 1 Serving (1023g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1324 (39%)|
|Amt Per Serving||% DV|
|Total Fat 147.1g||196 %|
|Saturated Fat 88.7g||443 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 366mg||113 %|
|Sodium 1088.2mg||38 %|
|Potassium 3960.5mg||104 %|
|Total Carbohydrate 494.1g||145 %|
|Dietary Fiber 45.3g||181 %|
|Sugars, other 448.8g|
|Protein 75.6g||108 %|
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Calories per serving: 3410
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