| bring to a boil 1 3/4
cups milk Cool
dissolve 1 pkg yeast in 1/2 cup warm water
add to cooled milk
sift into bowl, 2 cups flour
Add flour to milk-yeast and make sponge. (This means mix by
hand until all flour is smooth.) Let stand, covered, about 15 minutes (bubbles
will form).
Meanwhile, mix together
2 1/2 cups flour
3/4 cup sugar
1 1/2 teas. salt
Add to sponge, together with 1/4 cup butter (melted and
cooled)
and 1 egg.
Add more flour if too thin.
|
"After mixing, knead (by beating with hand in bowl.
Mixture will become elastic and fairly stiff). Let rise until double in bulk.
Cover while rising in a warm place. Punch down. Pinch off piece and
press out on floured board - fill and roll. Plan on 6 pieces. Let set 45
minutes. Bake in 350 degree oven -45 minutes.
Use half of dough for nut filling and half for poppy seed."
Nut filling: Grind 1/2 lb. pecans and 6 graham crackers. Add 1 cup
milk, 1 egg, 3/4 cup sugar in pan. Set on stove for a few minutes, stirring
constantly. Cool.
Poppy Seed filling: Boil 1/2 cup milk and 1/2 cup water, add 2 teas.
butter, 1/2 lb. ground poppy seed, 1/2 cup sugar and 1/2 teas. vanilla.
Stir until thickened and well mixed. Cool.
Note: you may be able to buy
poppy seed in bulk at a local baker. Grind in a glass container by
machine or grind with a hand grinder. |
|
HOME
Beef Recipe Gateway
Chicken Menus Gateway
Pork Menus Gateway
Seafood Menus Gateway
Miscellaneous Recipes |