| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Ethnic, Breads, Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Flour (sifted) |
| 1 |
ts |
Salt |
| 1/2 |
lb |
Butter |
| 1 |
pk |
Yeast |
| 1/2 |
lb |
Crisco |
| 1/2 |
c |
Milk |
| 3 |
|
Eggs |
| 1/2 |
pt |
Sour Cream |
| 1 |
ts |
Baking Powder |
| 1/4 |
lb |
Butter |
| 1 |
lb |
Ground nuts |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Sugar (to taste) |
INSTRUCTIONS
FILLING
Sift flour, baking powder and salt; work in butter and crisco with
hands. Add eggs and work together. Add yeast to dough. Add milk and sour
cream. Knead for a few minutes. Set aside for about 2 hours to rise. Roll
out on board which has been covered with sugar. Fill with nut filling. Bake
in moderate oven about 25 minutes.
Filling: Melt butter in pan. Add honey and cook for a few minutes. Add
ground nuts and sugar. Cool.
Original recipe called for "cake yeast". You might want to start the
dry yeast in a small amount of lukewarm water before adding.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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