Directions: |
Directions:1. In a large mixing bowl combine 2 c. flour, the yeast, and nutmeg or mace, set aside.
2. In a medium saucepan heat and stir the 1 c. milk, the 1/2 c. butter, the sugar and salt just until warm (120 degrees to 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with the two eggs. Beat with an electric mixer on low to medium for 30 seconds, scraping down the side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover, let rise in a warm place until double in size. (1 to 1 1/2 hours)
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover: let rest 10 minutes. grease 2 baking sheets.
5. Roll each dough half into a 16 x 8 inch rectangle, about an 1/8 inch thick. Cut each rectangle into 8 4x4 squares. Place a large, heaping tablespoon of poppy seed filling onto the center of each square. Brush the four corners of each square with water. Draw the 4 corners up and gently press together, opposite corner to opposite corner. The filling will be peeking out. Secure with a toothpick. Place on well greased baking sheets, 2 inches apart. Cover: let rise in a warm place until nearly double (about 35 minutes).
7. Brush with an egg wash made with one egg beaten with a tablespoon of milk. Bake in a 375 degree oven for 12 to 15 minutes or until golden. Transfer to wire racks: cool completely. Remove toothpicks.º |
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