Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles. Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch eges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a wam place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen. Recipe By : The Jewish Festival Cookbook, p 110 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 38 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18.9mg||6 %|
|Sodium 292.4mg||10 %|
|Potassium 35.4mg||1 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 27.5g|
|Protein 2.3g||3 %|
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Calories per serving: 159
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