Ground Beef Yeast Knishes
|Warm water||3⁄4 Cup (12 tbs) (Lukewarm For Compressed Yeast)|
|Chicken fat/Salad oil / melted butter||1⁄4 Cup (4 tbs), cooled|
|Yeast||1 Tablespoon (Active Dry Or Compressed, 1 Package)|
|Eggs||2 , slightly beaten|
|Regular all purpose flour||3 3⁄4 Cup (60 tbs), unsifted|
|Melted chicken fat/Butter||1 Tablespoon|
|Beef filling||1 Cup (16 tbs)|
Dissolve sugar in the water.
Add salt, melted (cooled) fat, and yeast, and let stand until yeast is softened, about 5 minutes.
Stir in the eggs, then flour, blending in the flour a little at a time to make a soft dough.
Turn dough out on a lightly floured board and knead until smooth and elastic, about 10 minutes, adding more flour as necessary.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch the dough down, then roll out very thinly on a lightly floured board to form a large rectangle about 15 by 24 inches and about 1/8 inch in thickness.
Brush the dough with melted chicken fat.
Place a row of filling about 1 inch from the edge of the dough, using about 2 cups of the filling. (For appetizer-sized knishes, use only 1 cup of the filling for each row.) Roll up the dough as for a jelly roll, making three complete turns.
Cut off dough parallel with the roll, and repeat the filling process twice more until all dough is used.
Cut each filled roll into 1-inch pieces.
Stretch dough up over cut edges on both sides of each piece and seal in center to enclose filling.
Brush knishes with melted fat; place on greased baking sheets about 3/4 inch apart.
Let rise 30 minutes.
Bake in a 375° oven for about 25 minutes, or until golden.