Prep 30 mins
Cook 25 mins
Posted by request. Haven't made this myself (yet). The recipe comes from an old book, published in 1978. It might seem a bit old-fashioned but old recipes are not to be discarded! Prep. time does not include rising of the dough.
- 4 1⁄2 teaspoons yeast
- 1⁄4 cup lukewarm water
- 3⁄4 cup scalded milk, cooled
- 5 cups sifted flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 3 eggs
- 1 cup melted butter
Poppy seed filling
- 2 cups poppy seeds
- 1 cup milk
- 3⁄4 cup honey
- 1 teaspoon grated fresh lemon rind
- 1⁄2 cup raisins
- 2 cups prune butter (lekvar)
- 1⁄2 cup ground almonds
- 1 tablespoon grated orange rind
- Soften the yeast in water for 5 minutes then add to the milk.
- Stir in 2 cups of the flour, the sugar and salt.
- Add one egg at a time, beating after each addition.
- Beat in the butter and remaining flour.
- Kneed for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk (guess that would be about one hour).
- Punch down and knead on a lightly floured board for 5 minutes.
- Divide the dough in half and roll out to 1/4 inch thickness.
- Cut into 4 inch squares.
- Place a heaping tablespoon of filling on each and fold the dough over into a trangle, sealing the edges.
- Let rise until doubled in bulk (guess that would be about 30-45 minutes) and brush with beaten egg yolk.
- Bake in a 375°F oven 25 minutes or until browned.
- Poppy seed filling:.
- Grind the poppy seeds.
- Combine with milk and honey.
- Cook over low heat, stirring frequently, until thick.
- Stir in the lemon rind and raisins.
- Cool and fill the dough.
- Prune filling:.
- Mix ingredients together and fill dough.