- 1 1/2 cup milk
- 1/2 cup white sugar
- 2 pkg. yeast (2 X 8 g)
- 1/4 tsp. nutmeg
- 1 tsp. white sugar
- 1 tsp. grated lemon rind
- 1 cup lukewarm water
- 1/4 cup butter
- 6 egg yolks, well beaten
- 6 cups flour
- 1 tsp. salt
Heat the milk just to boiling, remove from heat and let it cool. Dissolve the 2 packages of yeast with 1 tsp. sugar and 1 cup lukewarm water. Beat the 6 egg yolks until they are well beaten.
In another bowl, combine the salt, sugar, nutmeg and flour.
Add the yeast mixture to the cooled milk, the eggs and the melted 1/4 cup butter. Add the lemon rind.
Add the dry ingredients and knead into a soft light dough.
Cover with a dishtowel and place in a warm place to rise, until double. Punch down and let rise again. This dough is now ready to fill.
This dough is versatile in that you can deep fry in oil or bake in the oven, depending on your filling.
Note: Roll out, pinch or cut off small pieces according to your filling recipe.