| 1 | Dissolve yeast in lukewarm water. |
| 2 | Scald milk and set aside until lukewarm, not cold. |
| 3 | Cream butter and sugar until light and fluffy. |
| 4 | Add salt and mix again. |
| 5 | Place dissolved yeast in milk. |
| 6 | Add 3 cups flour and beat well. |
| 7 | Stir in the creamed mixture and beat again. |
| 8 | Then add unbeaten eggs and blend. |
| 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. |
| 10 | The dough should be smooth and elastic to the touch, never hard nor stiff. |
| 11 | Place in a greased bowl, cover, and allow to stand in a warm place about 2 ?hours until double in bulk. |
| 12 | Place dough on a warmed board, which has been slightly floured. |
| 13 | Pat down dough to about ?inch thickness. |
| 14 | Cut into 2 inch squares. |
| 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. |
| 16 | When folded correctly, the filling will peek through the four sides. |
| 17 | Place on a large cookie sheet about 2 inches apart. |
| 18 | Let rise until double in bulk in a warm place, about 45 minutes. |
| 19 | Bake at 375°F for 25 minutes. |
| 20 | When cool sprinkle generously with powered sugar. |
| 21 | Makes about six dozen cakes. |
| 22 | Prune filling: wash prunes and cook in enough water to cover. |
| 23 | Bring to boil. |
| 24 | When cool, strain, pit and chop well. |
| 25 | Sweeten and add cinnamon to taste or orange peel. |
| 26 | Allow to cool slightly before spreading. |
| 27 | Poppy seed filling: combine ingredients and cook about five minutes until thick. |
| 28 | Apple filling: cook together about five or six minutes until apples are soft. cool. |
