Recipes

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the

milk is not too warm.

Stir in 1 tablespoon of sugar and set aside.

In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended.

When lukewarm, stir in the yeast.

Add the eggs and about 2 cups of the flour, and beat to a smooth batter.

Add remaining flour to make a tender dough.

Turn out on a floured board and knead for about 2 minutes.

Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl.

Cover.

Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)

Again knead on a floured board for about a minute.

Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.

Place Mohn Filling on each.

To shape true hamantaschen, pinch edges of a circle together over filling, leaving about

1/2 open, forming a cornucopia.

Then fold over the flap and pinch these

edges firmly together.

Arrange well apart on a greased cookie sheet.

Cover with a cloth and let rise again in a warm place to double in bulk.

Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven 350 F for 15 to 20 minutes.