| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
30 |
Cookies |
INGREDIENTS
| 1 |
|
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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