Categories: breakfast
Ingredients
- 1 package of active dry yeast
- 1 cup of warm milk
- 1/4 cup sugar
- 3 cups of all-purpose flour
- 2 eggs
- 3/4 cup of melted butter
- 1 teaspoon of salt
Directions
-
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
-
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
-
Add egg mixture to yeast mixture and blend.
-
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
-
Knead dough for about 10 minutes on floured surface. Don’t worry, it’s a joy to knead as the dough is smooth and highly malleable.
-
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
-
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
-
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
-
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (new recipe) and sprinkle with posypka (new recipe).
-
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.