Sticks
A dish with scalded milk and butter at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml scalded milk
- 60 ml butter
- 22 ml sugar
- 2 ml salt
- 1 yeast cake dissolved in
- 60 ml lukewarm water
- White 1 egg
- 890 ml flour
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.
Nutrition (estimated, per serving)
| Calories | 470 |
|---|---|
| Protein | 11.6 g |
| Fat | 11.8 g |
| Carbs | 78.3 g |
| Fiber | 2.8 g |
| Sodium | 261 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States