0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

1 pk Dry yeast or 1oz fresh yeast
1/2 c Warm water
1 c Margarine
5 tb Sugar
3 c Flour
1/2 ts Salt
4 Egg yolks
1 1/2 ts Vanilla extract
Oil for brushing dough
About equal quantities of cocoa and sugar plus a little bit of cinnamon
1 Egg, beaten

INSTRUCTIONS

DOUGH
FILLING
GLAZE
(based on "Classic Kosher Cooking" by Sara Finkel)
To make dough: Mix yeast and water and set aside. Mix together
margarine,sugar and flour. Add remaining ingredients including yeast
mixture. Put dough in plastic bag and refrigerate for at least 2 hours.
Divide dough into 5-7 balls. Roll each ball into 7" circle. Brush with oil,
(not too sparingly). Combine filling ingredients and sprinkle generously on
top of circles in ring shape ie leaving hole in middle. Cut each circle
into 8 pie shape wedges. Roll up each wedge, starting from wide end. Place
on greased baking sheet or silicon paper on sheet, curving ends in slightly
to make crescent. Brush with beaten egg. Bake in 350 oven for about 35
minutes until risen and more than golden brown.
Posted to JEWISH-FOOD digest V97 #052 by Harvey Belovski
<harvey@belovski.demon.co.uk> on Feb 16, 1997.

A Message from our Provider:

“God wants to be your best friend”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?