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4 1/2c | flour sifted |
1t | salt, (1/2) |
1c | lukewarm water |
1/2c | butter |
3 | egg yolks beaten |
1/2c | sugar, (4T sugar) |
2 fresh yeasts Poppy seed filling | |
1 lb | poppy seed |
3c | sugar |
1c | milk |
2T | butter |
1t | lemon juice |
Heat milk add sugar and butter until sugar is melted. Add poppy seed mix.
Crumble yeast in bowl, add water and sugar, let stand.
Mix butter, flour like pie crust.
Make a well, add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves side of bowl.
Divide into 4 pieces and roll out as thin as possible. Spread with filling. Place on greased pan, brush with egg white. Let stand in warm place 1 hr. Bake at 350* for 30-35 min or until brown. Cover with damp cloth 10 min.
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