| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Z-, Purim | 36 | Servings | |
INGREDIENTS
| 2 | lb | Unbleached all-purpose flour |
| 2 | Whole eggs | |
| 3 | Egg yolks | |
| 1 | c | Unsalted butter or pareve margarine |
| 2 | tb | Dry yeast |
| 4 | tb | Water |
| 1 3/4 | c | Potatoes (still warm); peeled and boiled |
| 1 | c | Sugar |
| 1 | ds | Salt |
| 1 | ts | Vanilla |
| Rind of 1 lemon | ||
| 2 | tb | White wine; (up to 3 tbsp) |
| 1 | lb | Sugar |
| 1/2 | c | Water |
| 1 | lb | Poppy seeds |
| 2 | Egg whites | |
| 1 | ts | Vanilla |
| Rind and juice of 1 lemon | ||
| Rind and juice of 1 orange | ||
| 2 | tb | Rum |
| 4 | oz | Raisins |
| 2 | oz | Figs; chopped |
| Cinnamon to taste | ||
| 2 | c | Apricot or rasbperry jam |
| 1/2 | c | Unsalted butter or pareve margarine |
| 2 | c | Walnuts; ground |
| 1 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| Rind and juice of 1 lemon | ||
| Rind and juice of 1 orange | ||
| 2 | tb | Rum |
| 1/2 | c | Raisins |
| 4 | Figs; chopped | |
| 1 | ts | Cinnamon; or to taste |
| 1 | c | Orange marmalade or apricot jam |
| 2 | lg | Egg whites |
| 2 | egg yolks. |
INSTRUCTIONS
POPPY-SEED FILLING NUT FILLING 1. Place the flour in a large bowl and make a well in the center. 2. Put the whole eggs plus 1 egg yolk into the center and blend with your fingers. 3. Add the softened butter or margarine and knead together. 4. Dissolve the yeast in the warm water and then add to the potatoes. The warm potatoes will help to activate the yeast. Puree the potatoes and add to the flour mixture. 5. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together. Knead well until a firm, smooth dough is achieved. (You can divide the dough and work it in the food processor.) 6. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. Preheat the oven to 325 degrees F. 7. When the filling (see below) is ready, punch the dough and divide each ball of dough again into 6 or 7 round balls. Or proceed, if you prefer, with the large rolls, which can be sliced into small individual pieces. 8. If you are making small cookies, roll the dough out and cut circles 3- inches in diameter. Then put 1- 1/2 tbsp filling in a line down the center, leaving a 1/2- inch border. 9. Fold the top and bottom of the circle over to cover the ends of the filling. Then take the left side and fold over 2/3 of the dough to cover the line of the filling. Fold the right side over to the left edge. Press the sides together at the center and edges, as if you were tucking a baby into his blanket. Place on an ungreased cookie sheet. Brush with remaining 10. To make a large kindli, take one of the original 6 balls and roll out the dough into a circle about 7- inches in diamter. Smear with the filling. Fold the top and bottom over into 1- inch flaps. Then roll from one side like a jelly roll. Pinch down the edges. Brush with the egg yolks and place on an ungreased cookie sheet. 11. Bake about 30 to 45 minutes, until golden brown. Halfway through cooking, it is a good idea to brush more egg yolk on the kindli to achieve a lovely glazed effect. Makes 6 large or 36 small kindli. *The following two fillings will EACH make enough for the entire dough recipe. POPPY-SEED FILLING: 1. Combine the sugar and water and simmer while stirring over low heat. continued in part 2
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