Recipes > Desserts > Tangle Britches

Tangle Britches

An old York County Recipe


  • 1/2 pound butter
  • 1 cup sugar
  • 6 eggs, beaten
  • 1/2 teaspoon cinnamon
  • about 5 cups flour


Cream together the butter and sugar. Add the eggs beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about 1/8 inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough 1/2 inch apart and 4 1/2 inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360F) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.


Print recipe/article only


Pennsylvania Dutch Cooking.

comments powered by Disqus