Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup milk , warmed
- 1 tbsp yeast
- 1 tsp white granulated sugar
- 3 cups all-purpose flour
- ½ lb (1 cup) butter
- 1 pinch salt
- 3½ tbsp white granulated sugar
- ½ tsp baking powder
- 3 egg yolks
- ½ cup sour cream
- ½ tsp vanilla
- Filling (e.g. walnut filling, jam , etc.)
Directions
Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.
Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.
Add 3½ tbsp sugar and baking powder to the flour mixture.
In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.
Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.
Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.
Divide the dough into 5 equally-sized balls.
Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.
Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.
Bake on a cookie sheet at 325°F for 15 minutes or until golden brown.