2 1/2 cups of milk
4 tablespoons of butter or margarine
4 tablespoons of sugar
1 1/2 teaspoons of salt
50 grams of yeast
1/2 cup of warm water
5 cups of sifted flour
Melted Butter
Lemon Cream
2 1/2 cups of milk
4 tablespoons of butter or margarine
4 tablespoons of sugar
1 1/2 teaspoons of salt
50 grams of yeast
1/2 cup of warm water
5 cups of sifted flour
Melted Butter
Lemon Cream
Scald the milk, add the butter or margarine and stir until melted
Add the sugar and salt, stirring again
Let it cool down
Activate the yeast in warm water and add to the mixture once cooled
Add 2 1/2 cups of flour and mix well
Cover and let rise in a protected area for about 2 hours
Add more flour to form a firm dough and knead well
Cover and let rise for another two hours
Open the dough on a floured surface, cut into circles or squares
Brush with melted butter and place a tablespoon of lemon cream in the center
Fold the squares or circles and place in greased baking dishes
Brush the top with melted butter and let it rest in a protected area for 30 minutes
Bake in a hot oven for 20 minutes
Makes about 40.
