Recipes from Germany and Austria :: German and Austrian Desserts
1 pkg. active dry yeast 1/2 c. lukewarm water 1 c. butter 2 c. flour 1 c. sugar Dissolve yeast in lukewarm water. In a large mixing bowl with an electric mixer, beat butter until creamy. Gradually add flour, blending well. Add yeast mixture; blend well. Refrigerate dough until chilled. Put sugar on a large piece of wax paper. Pin. off pieces of chilled dough the size of small walnuts and shape into balls. Working with one ball of dough at a time, press ball flat into sugar until dough is thin. Keep flipping dough over and pressing it into sugar, until it is the size of a flat doughnut. Place on ungreased baking sheets. Bake in a preheated 375 degree F oven for 10 to 15 mins., or until very lightly browned. Transfer to racks to cool.
|
