|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Prune filling/Lemon poppy seed filling||1 Cup (16 tbs)|
Soften yeast in 1/4 cup warm water (110°).
Heat milk, sugar, butter, and 1 teaspoon salt till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and 2 eggs; beat well.
Stir in enough flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover and let rise till double (1 1/4 to 1 1/2 hours).
Divide in half.
Roll each half to a 17x12-inch rectangle.
Cut into 4-inch circles.
Place Prune or Lemon-Poppy Seed Filling in center of each circle.
Moisten edges; bring sides up and pinch together, forming a triangular base.
Place on greased baking sheets; cover and let rise till double (20 to 30 minutes).
Brush tops with egg yolk combined with 1 tablespoon water.
Bake at 350° for 15 to 20 minutes.
Remove from sheets and cool.