INGREDIENTS

INSTRUCTIONS

Place the flour in a large bowl and make a well in the center. Put the
whole eggs plus 1 egg yolk into the center and blend with your
fingers. Add the softened butter or margarine and knead together.
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. 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.) Divide into 6 round balls and let  stand, covered,
while you make the filling, about 45 minutes. Preheat  the oven to 325
degrees F. 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. 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. 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
2 egg yolks. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 397
Calories From Fat: 133
Total Fat: 15.5g
Cholesterol: 25.3mg
Sodium: 83.7mg
Potassium: 241.2mg
Carbohydrates: 58.8g
Fiber: 4.3g
Sugar: 33.5g
Protein: 7.5g