- 3 tbsps yeast
- 20 egg yolks
- 1 tsp salt
- 1-1/2 cups whole milk
- 14 tbsps melted butter
- 1 cup sugar
- 1 tbsps brandy (or rum)
- 6 cups all purpose flour
Scald milk and pour into mixer bowl – let cool slightly. Add 1 cup flour and mix well.
Sprinkle yeast over top and mix well. Cover and let sit for 1/2 hour.
In another mixer bowl, put egg yolks and salt in and beat till lemony colored.
Add eggs, sugar and rum to t his and mix well.
Add remaining flour – if need be, add more flour if it is too sticky.
Add butter and mix thoroughly – cover and let rise 1 hour.
Punch down dough and take small fist sizes of dough and flatten and fill and pinch well to seal.
Cover and let rise for about one hour.
Heat shortening or oil to 350 – fry about 4 minutes per side. Test one to make sure the inside is cooked thru – if not, increase the fry time per side by 30-60 seconds.
When completely cool, roll in powdered sugar.
PRUNE FILLING (LEKVAR)
- 1-1/2 cups prunes
- 2/3 cup water
- 1 tsp lemon zest
- 3 tbsps lemon juice
Bring to a simmer, covered, for about 25-30 minutes until tender. Remove and drain. Put into a food processor along with 1/3 cup light brown sugar and blend well.
Refrigerate until ready to use – can be made up to 1 day ahead. Extra can be stored in the refrigerator for about a week.