Serves: Makes one dozen
Prep time: one hour and a half, including rising time
- 1 tablespoon compressed yeast or one packet of yeast
- ¼ cup sugar
- 3 cups flour
- 1 ½ cups milk
- 1/4 cup butter, melted
- 1 egg for dough, and 1 egg for eggwash
- 1 can of Solo poppy seed, apricot or prune paste
- powdered sugar for garnish bleached almond slivers for garnish
- Mix yeast and half of the sugar, then add ¾ cup of milk that has been scalded and then allowed to cool to lukewarm. Add 1 ½ cups, or half, of the flour to the yeast mixture and combine.
- Put in warm place and let rise 10-15 minutes. There should be bubbles appearing in the mixture. Add egg, rest of sugar (3/4 cup), melted (but not hot) butter, and the rest of the lukewarm milk.
- Mix with wooden spoon until well combined. Gradually add the rest of the flour, mixing after each addition until smooth and elastic.
- Cover with cloth and place in a warm spot to rise. It should double in size in 1-1 ½ hours. Turn dough on to floured board and punch down.
- Press dough down gently until it is 1 inch thick. Using a 2 ½ inch round cutter, cut out pieces of dough and place on a baking sheet on a Silpat baking shield.
- Brush dough with beaten egg, and allow dough to rise again, for ten minutes. (If you find the dough is too wet, add flour as needed to make it easier to work with.)
- With your knuckle, make an indentation in each piece of dough and fill with one of the fruit pastes or poppy seed.
- Garnish with blanched almond slivers. Bake at 425 degrees for 12 minutes. Allow to cool. Powder lightly with powdered sugar and serve.