INGREDIENTS

INSTRUCTIONS

3
In a hot pan, stir fry filling ingredients quickly for 5 minutes but
do not let too much fat separate. Cool mixture quickly in fridge.
Prepare yeast: in a small bowl, mix sugar with water. Sprinkle yeast
on top, set aside in warm place until frothy.  Meanwhile, scald milk
and put it in a large mixing bowl. Add salt,  sugar and oil and stir.
In another bowl, mix eggs with sour cream.  When milk is cooled to
lukewarm, add egg mixture. Then add yeast  mixture and 2 cups of flour.
Beat thoroughly with wooden spoon or  electric mixer. Add another cup
of flour and continue beating.  Using a spoon or a dough-hook, mix in
almost all the rest of the  flour. The dough will be stiff but still
sticky. When the dough  begins to leave the sides of the bowl, turn it
out onto a lightly  floured board. Work enough flour into dough so that
it can be handled  without sticking to hands or board. Knead with the
heels of your  hands for about 5-10 minutes, slapping the ball down on
the board a  few times.  Place ball into a greased bowl; grease the top
of the dough and cover  with plastic wrap. Let rise in a warm place
about 1 and 1/2 hours, ot  until doubled.  Punch down dough. On a
floured surface, roll out the dough to about  1/4 inch thick. (You may
want to roll only part of the dough at a  time). Starting in one
corner, place 1 teaspoon of filling on the  dough. Fold over. Cut a
half-moon shape with the rim of a glass or a  cookie cutter. Press seam
tightly with fingers and tuck it under.  Place buns on a greased cookie
sheet and brush with beaten egg. Let  rise about 20 minutes. Bake at
400 for 10 minutes or until golden  brown. (These can be frozen
[presumably, she means after they've been  baked, but I'm not sure].)
Posted to FOODWINE Digest 30 Jan 97 by Jennifer Panek
<panek@CHASS.UTORONTO.CA> on Jan 30, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1800
Calories From Fat: 1337
Total Fat: 151.1g
Cholesterol: 470.8mg
Sodium: 5128mg
Potassium: 1343.1mg
Carbohydrates: 83.9g
Fiber: 4.2g
Sugar: 73g
Protein: 33.7g