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Ingredientes
- 2 lb Unbleached all-purpose flour
- 2 whl Large eggs
- 3 x Egg yolks
- 1 c. Unsalted butter or possibly pareve margarine
- 2 Tbsp. Dry yeast
- 4 Tbsp. Water
- 1 3/4 c. Potatoes (still hot), peeled and boiled
- 1 c. Sugar
- 1 dsh Salt
- 1 tsp Vanilla Rind of 1 lemon
- 2 Tbsp. White wine, (up to 3 tbsp)
- 1 lb Sugar
- 1/2 c. Water
- 1 lb Poppy seeds
- 2 x Egg whites
- 1 tsp Vanilla Rind and juice of 1 lemon Rind and juice of 1 orange
- 2 Tbsp. Rum
- 4 ounce Raisins
- 2 ounce Figs, minced Cinnamon to taste
- 2 c. Apricot or possibly rasbperry jam
- 1/2 c. Unsalted butter or possibly pareve margarine
- 2 c. Walnuts, grnd
- 1 3/4 c. Sugar
- 1 tsp Vanilla Rind and juice of 1 lemon Rind and juice of 1 orange
- 2 Tbsp. Rum
- 1/2 c. Raisins
- 4 x Figs, minced
- 1 tsp Cinnamon, or possibly to taste
- 1 c. Orange marmalade or possibly apricot jam
- 2 lrg Egg whites
Direcciones
- 1. Place the flour in a large bowl and make a well in the center.
- 2. Put the whole Large eggs plus 1 egg yolk into the center and blend with your fingers.
- 3. Add in the softened butter or possibly margarine and knead together.
- 4. Dissolve the yeast in the hot water and then add in to the potatoes. The hot potatoes will help to activate the yeast. Puree the potatoes and add in to the flour mix.
- 5. Add in the sugar, salt, vanilla, lemon rind and sufficient wine to bind the ingredients together. Knead well till a hard, smooth dough is achieved.
- (You can divide the dough and work it in the food processor.)
- 6. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 min. Preheat the oven to 325 degrees F.
- 7. When the filling (see below) is ready, punch the dough and divide each ball of dough again into 6 or possibly 7 round balls. Or possibly proceed, if you prefer, with the large rolls, that can be sliced into small individual pcs.
- 8. If you are making small cookies, roll the dough out and cut circles 3- inches in diameter. Then put 1- 1/2 tbsp filling in a line down the center, leaving a 1/2- inch border.
- 9. Fold the top and bottom of the circle over to cover the ends of the filling. Then take the left side and fold over 2/3 of the dough to cover the line of the filling. Fold the right side over to the left edge. Press the sides together at the center and edges, as if you were tucking a baby into his blanket. Place on an ungreased cookie sheet. Brush with remaining 2 egg yolks.
- 10. To make a large kindli, take one of the original 6 balls and roll out the dough into a circle about 7- inches in diamter. Smear with the filling.
- Fold the top and bottom over into 1- inch flaps. Then roll from one side like a jelly roll. Healthy pinch down the edges. Brush with the egg yolks and place on an ungreased cookie sheet.
- 11. Bake about 30 to 45 min, till golden. Halfway through cooking, it is a good idea to brush more egg yolk on the kindli to achieve a lovely glazed effect.
- Makes 6 large or possibly 36 small kindli.
- *The following two fillings will EACH make sufficient for the entire dough recipe.
- POPPY-SEED FILLING:
- 1. Combine the sugar and water and simmer while stirring over low heat.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 12 servings | |
| Calories 1228 | |
| Calories from Fat 383 | 31% |
| Total Fat 44.55g | 56% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 68mg | 3% |
| Potassium 764mg | 22% |
| Total Carbs 194.09g | 52% |
| Dietary Fiber 12.6g | 42% |
| Sugars 116.65g | 78% |
| Protein 19.58g | 31% |
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