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|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Prune filling/Lemon poppy seed filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4904 Calories from Fat 1056
% Daily Value*
Total Fat 120 g184.5%
Saturated Fat 67.7 g338.4%
Trans Fat 0 g
Cholesterol 872.5 mg
Sodium 271.2 mg11.3%
Total Carbohydrates 854 g284.8%
Dietary Fiber 29.8 g119%
Sugars 212.8 g
Protein 100 g199.9%
Vitamin A 123.2% Vitamin C 0.07%
Calcium 46.9% Iron 204.1%
*Based on a 2000 Calorie diet
Heat milk, sugar, butter, and 1 teaspoon salt till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and 2 eggs; beat well.
Stir in enough flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover and let rise till double (1 1/4 to 1 1/2 hours).
Divide in half.
Roll each half to a 17x12-inch rectangle.
Cut into 4-inch circles.
Place Prune or Lemon-Poppy Seed Filling in center of each circle.
Moisten edges; bring sides up and pinch together, forming a triangular base.
Place on greased baking sheets; cover and let rise till double (20 to 30 minutes).
Brush tops with egg yolk combined with 1 tablespoon water.
Bake at 350° for 15 to 20 minutes.
Remove from sheets and cool.