(based on "Classic Kosher Cooking" by Sara Finkel) To make dough: Mix yeast and water and set aside. Mix together margarine,sugar and flour. Add remaining ingredients including yeast mixture. Put dough in plastic bag and refrigerate for at least 2 hours. Divide dough into 5-7 balls. Roll each ball into 7" circle. Brush with oil, (not too sparingly). Combine filling ingredients and sprinkle generously on top of circles in ring shape ie leaving hole in middle. Cut each circle into 8 pie shape wedges. Roll up each wedge, starting from wide end. Place on greased baking sheet or silicon paper on sheet, curving ends in slightly to make crescent. Brush with beaten egg. Bake in 350 oven for about 35 minutes until risen and more than golden brown. Posted to JEWISH-FOOD digest V97 #052 by Harvey Belovski
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|Serving Size: 1 Serving (1888g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4639 (63%)|
|Amt Per Serving||% DV|
|Total Fat 515.4g||687 %|
|Saturated Fat 122.3g||611 %|
|Monounsaturated Fat 240.4g|
|Polyunsanturated Fat 134.3g|
|Cholesterol 6924.5mg||2131 %|
|Sodium 4567.5mg||158 %|
|Potassium 1273.2mg||34 %|
|Total Carbohydrate 556.6g||164 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 543.7g|
|Protein 140.1g||200 %|
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Calories per serving: 7398
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