From the Kitchen of: Paz
Source: The Israeli Cookbook
2 1/2
C
Flour
2
C
Hot milk
2
pkg
Dry yeast
1/4
C
Lukewarm milk
6
Egg yolks
2/3
C
Sugar
1
tsp
Vanilla
Rind of 1 lemon or orange
1/2
C
Butter
Jam for filling
Oil for frying
Icing sugar
Sift 1 cup of flour into the hot milk and beat until smooth, then allow to cool. Dissolve the yeast in the lukewarm milk, add to the flour mixture, and set aside for about half an hour.
Mix the egg yolks and sugar with the vanilla and rind, and add to the dough. Add the remaining flour and the butter and knead. Allow to rise until double in bulk (about 45 minutes).
Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds. Put a teaspoon of jam in the center of 1 round and cover it with another round. Press the edges together and allow to rise again in a warm place.