Oznei aman (diary)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | All pourpose flour |
| 1 | Egg | |
| 1 | Stick butter | |
| 3 | ounces | Sugar |
| 1½ | cup | Luke warm milk |
| 1 | pinch | Salt |
| 1 | ounce | Fresh yeast or 1 envelope dried yeast |
| 3 | ounces | Poppy seeds |
| ½ | cup | Milk |
| 3 | ounces | Honey |
| 2 | ounces | Raisings |
| 3 | ounces | Sugar |
| 1 | Lemon; lemon peel from | |
| 5 | ounces | Minced walnuts |
| 5 | ounces | Sugar |
| 1 | cup | Milk |
| 1 | tablespoon | Butter |
| 1 | Lemon; lemon rind from | |
| 1 | tablespoon | Rum |
Directions
DOUGH
FILLINGS
POPPY-SEED FILLING
WALNUT FILLING
Disolve the yeast in 1 cup of the milk and stir with ⅓ 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:
Poppy-seed filling: Boil the milk with the sugar and poppy-seed, 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 ¼ 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 JEWISH-FOOD digest Volume 98 #017 by "Wajnberg" <wajnberg@...> on Jan 10, 1998