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1
Sprinkle yeast into lukewarm water, add 1 teaspoon sugar and set aside in a warm place for 5 to 10 minutes, or until mixture is foamy.
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2
Scald milk, add salt, butter, 1/4 cup sugar and stir until butter melts.
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3
Cool to lukewarm.
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4
Add to yeast mixture along with beaten whole eggs and yolks.
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5
Stir in 1 cup flour.
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6
Mix thoroughly, cover loosely and set to rise in a draft-free corner for about 30 minutes, or until dough is light and puffy.
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7
Beat in as much remaining flour as needed to make dough smooth but soft.
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8
Knead for 10 minutes, or until smooth and elastic.
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9
Place in floured bowl, dust top of dough with flour, cover loosely and set to rise in a draft-free corner until double in bulk--about 1 to 1 1/2 hours.
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10
Punch dough down, knead for 2 or 3 minutes, then cut off pieces slightly smaller than walnuts.
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11
Roll into balls, dredge lightly with flour, dusting off excess, and place 1 inch apart on a buttered baking sheet.
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12
Let rise for 30 minutes.
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13
Bake in preheated 300 degrees F. oven for 1 hour, or until pale golden brown around edges.
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14
Place biscuits in a bowl, blanch with boiling water and drain immediately.
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15
Heat 1/3 cup butter in a large skillet over low heat, add biscuits and stir gently with a wooden spoon to coat with butter.
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16
Sprinkle with sugar and ground poppy seeds and serve while hot.
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17
Visions of SugarPlums
