CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Jewish |
|
30 |
Cookies |
INGREDIENTS
1 |
pk |
Active dry yeast |
1 |
c |
Milk |
3/4 |
c |
Sugar |
1/2 |
c |
Butter or margarine |
5 7/16 |
c |
Flour |
2 |
|
Eggs |
|
|
Prepared filling of your choice |
1 |
|
Egg yolk |
INSTRUCTIONS
Source: Better Homes and Gardens Homemade Bread Cook Book
Soften yeast in 1/4 C warm water. Heat milk, sugar, butter and 1 tsp salt,
till the sugar dissolves. Cool to lukewarm. Stir in 2 C of the flour and
beat well. Add softened yeast and 2 eggs. Beat well and stir in enough
flour to make a moderately stiff dough.
Knead on floured surface till smooth (8-10 minutes). Gather into a ball and
place in greased bowl and turn once. Cover and let rise till doubled (11/4
~ 11/2 hours. Divide in half. Roll each half to a 17 X 12-inch rectangle.
cut into 4-inch circles. Place filling in the center of each circle.
Moisten edges, bring sides up and pinch together, forming a triangular
base.. Place on greased baking sheet, cover and let rise till doubled
(20-30 minutes). Brush the tops with egg yolk combined with 1 tbsp water.
Bake at 350 degrees for 15-20 minutes. Remove to rack to cool.
Posted to JEWISH-FOOD digest Volume 98 #015 by fancymom@juno.com (Frances
Kahn) on Jan 8, 1998
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