25 g of active dry yeast
1/4 cup warm milk
1/2 cup sugar
1/2 cup unsalted butter, softened
1 pinch of salt
1 cup hot milk
2 large eggs
4 cups all-purpose flour, sifted
Egg wash or egg yolk diluted in water for brushing at the end
Filling:
1 1/2 cups cherry jelly
Zest and juice of one lemon
1/2 cup chopped pecans
1/2 cup breadcrumbs or crumbled cake
25 g of active dry yeast
1/4 cup warm milk
1/2 cup sugar
1/2 cup unsalted butter, softened
1 pinch of salt
1 cup hot milk
2 large eggs
4 cups all-purpose flour, sifted
Egg wash or egg yolk diluted in water for brushing at the end
Filling:
1 1/2 cups cherry jelly
Zest and juice of one lemon
1/2 cup chopped pecans
1/2 cup breadcrumbs or crumbled cake
To make the dough, dissolve the yeast in warm milk and add sugar
Mix in butter, salt, and hot milk
Let it cool down
Add the yeast mixture
Add eggs and flour, a little at a time, until you get a smooth dough
Knead and place in a warm, draft-free area to rise until it has doubled in volume
Knead again and roll out thinly
Cut into circles
Mix filling ingredients and place some on each circle of dough
Fold the circles, sealing edges tightly
Place on a baking sheet lined with parchment paper, cover, and let rise again until it has doubled in volume
Brush with egg wash or diluted egg yolk
Bake for 25 minutes at moderate heat.
