Recipe - Oznei Aman (Diary)

DOUGH
1 pound All pourpose flour
1 Egg
1 Stick butter
3 ounce Sugar
1 One half cup Luke warm milk
1 pn Salt
1 ounce Fresh yeast or 1 envelope
dried yeast

FILLINGS

POPPYSEED FILLING
3 ounce Poppy seeds
One half cup Milk
3 ounce Honey
2 ounce Raisings
3 ounce Sugar
1 Lemon; lemon peel from

WALNUT FILLING
5 ounce Minced walnuts
5 ounce Sugar
1 cup Milk
1 tablespoon Butter
1 Lemon; lemon rind from
1 tablespoon Rum

Disolve the yeast in 1 cup of the milk and stir with 1/3 of the flour.Melt
the butter in the remaining milk and mix with the yeast mixture. Make a
ring with the remaining flour mixed with the sugar and pinch of salt. Put
the first mixture in the center with the egg, and work until the dough is
soft. Let it rest for 1 hour covered with a napkin in a warm place.

Fillings:

Poppyseed filling: Boil the milk with the sugar and poppyseed, until it
thickens. Let it cool. Stir in the remaining ingredients.

Walnut filling: Prepare as the poppy seed filling.

Making of the oznei aman:

Roll the dough about One fourth inch thick and cut rounds with a cup. Put a little
filling in the center and shut it forming triangles, pressing. Bake in
oiled sheets in medium heat for about 25 minutes.

Posted to JEWISHFOOD digest Volume 98 #017 by "Wajnberg"
wajnberg@ns1.centroin.com.br on Jan 10, 1998