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  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 3⁄4 Cup (12 tbs), scalded
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Sifted all purpose flour 4 Cup (64 tbs)
  Eggs 2
  Cherry preserves/Prune filling 1⁄2 Cup (8 tbs)

Soften yeast in 1/4 cup warm water (110°).
In large bowl, combine next 6 ingredients.
Cool to lukewarm.
Stir in 7 cup flour Seat vigorously 2 minutes.
Add yeast and eggs; beat well.
Add 2 1/4 to 2 1/2 cups flour to make moderately soft dough.
Turn out on floured surface; knead 5 to 8 minutes till smooth and elastic, kneading in about 1/2 CUP flour.
Place in lightly greased bowl; turn to grease surface.
Cover; let rise in warm place till double (2 hours).
Punch down; divide dough in half.
Cover; let rest 10 minutes.
Shape each half into 12 balls.
Place 3 inches apart on greased baking sheets.
Flatten each to 3-inch diameter.
Cover; let rise till double (1 hour).
Make depression in center of each ; fill with preserves or Prune Filling.
Bake at 375° for 10 to 12 minutes.
Dust with confectioners' sugar.

Recipe Summary

Cook Time: 
12 Minutes

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