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1
Dissolve yeast in lukewarm water.
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2
Scald milk and set aside until lukewarm, not cold.
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3
Cream butter and sugar until light and fluffy.
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4
Add salt and mix again.
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5
Place dissolved yeast in milk.
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6
Add 3 cups flour and beat well.
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7
Stir in the creamed mixture and beat again.
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8
Then add unbeaten eggs and blend.
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9
Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board.
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10
The dough should be smooth and elastic to the touch, never hard nor stiff.
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11
Place in a greased bowl, cover, and allow to stand in a warm place about 2 1/2 hours until double in bulk.
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12
Place dough on a warmed board, which has been slightly floured.
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13
Pat down dough to about 1/4 inch thickness.
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14
Cut into 2 inch squares.
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15
Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling.
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16
When folded correctly, the filling will peek through the four sides.
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17
Place on a large cookie sheet about 2 inches apart.
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18
Let rise until double in bulk in a warm place, about 45 minutes.
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19
Bake at 375F (190C) F for 25 minutes.
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20
When cool sprinkle generously with powered sugar.
