1 pkg active dry yeast
1/2 cup warm water
1/2 lb (1 cup) butter at room temperature
1/2 cup sugar
2 eggs, separated
2 3/4 cups regular all-purpose flour, unsifted (you can use half whole wheat flour)
1 TBSP sugar mixed with 1/4 tsp ground cinnamon
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl beat butter, 1/2 cup sugar and egg yolks until fluffy and lemon colored; stir in yeast mixture. Add flour gradually, blending well with a spoon. Dough will be soft. Cover and chill for 2 hours or overnight.
Turn dough onto a lightly floured pastry cloth or board; roll out 1/8 inch thick. cut out in rounds, using a 3 or 4 inch cutter. Place 1 to 2 tsp filling in the center of each round, then lift the edges at three equidistant points and pinch together over filling. Pinch seams from center to each point of triangular bun, tightly sealing the filling inside. Transfer onto greased cooky sheet.
Let rise in a warm place for 1 hour or until pastry looks lighter and slightly puffy. Filling may peek out a little; if you wish, pinch edges to reseal, but it's not absolutely necessary so long as pastry holds its triangular shape. Beat egg whites lightly and brush over tops. Sprinkle with sugar-cinnamon mixture.
Bake in a 350 degree oven for 15 to 20 min. or until golden brown. Cool on racks. Serve warm, or cool completely to freeze and serve later. To reheat, place in a single layer on an ungreased cooky sheet and bake in a 300 degree oven for 10-20 min. or until warm. Makes 24-36.
Cook 1 cup of pitted prunes, chopped, in 1 cup of water until very soft and plump. Drain well, Add 1/2 cup sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground cloves and 1/2 tsp grated lemon peel; stir and mash until filling is consistency of thick jam.
Raisen poppy seed filling
In a small bowl, mix together 5 TBSP poppy seed, 3/4 cup raisins, 2 TBSP each honey and melted butter and 2 tsp of grated lemon peel.
In a small bowl, mix together 1/2 cup each finely chopped dried apricots and almonds or walnuts, 2 TBSP each honey and melted butter and 1/4 tsp ground cinnamon or ginger.
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